Authentic Thai Yellow Curry Paste

Thai Yellow Curry, Made with Yellow Curry Paste
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: Makes Curry for 4 People
Ratings (23)

This is true Thai yellow curry paste made the authentic way, and you'll taste the difference. Use it right away, or store in the refrigerator or freezer to use anytime. This recipe also includes how to use the paste to make a delicious Thai curry. 

Yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, vegetable, noodle and even soup recipes. This fragrant yellow curry paste makes Thai food easy to cook, and quick as well, especially if you make the paste ahead of time. It's also super-healthy - you can tell by the deep yellow color of the turmeric, an amazing antioxidant and cancer fighter.

What You'll Need

  • 1/2 to 1 stalk lemongrass, minced, or 2-3 Tbsp. frozen prepared lemongrass
  • 1-2 yellow chilies, sliced (or substitute 1-2 red chilies or 1/2 to 1 tsp. dried crushed chili)
  • 2 shallots, sliced (or 1/3 cup chopped cooking onion)
  • 1 thumb-size piece of galangal or ginger, sliced
  • 4 cloves garlic
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. cinnamon
  • 2 Tbsp. fish sauce
  • 1/2 tsp. shrimp paste OR substitute 1 more Tbsp. fish sauce
  • 3/4 tsp. turmeric
  • generous pinch. white pepper OR substitute freshly-ground black pepper
  • 2 Tbsp. brown sugar
  • 1 Tbsp. lime juice
  • 1 Tbsp. tomato puree (I always use ketchup)
  • 1/4 to 1/3 can coconut milk, or just enough to blend ingredients

How to Make It

1. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste or sauce.

2. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).

How To Use the Paste to Make Curry

1. Place paste/sauce in a wok with some vegetable oil. Stir fry until fragrant (about 1 minute), then add 1-3 cups chicken or vegetable stock, plus your ingredients - chicken & potatoes or other meats, seafood, tofu, wheat gluten, and/or vegetables.

Add a little more coconut milk for more sauce, reserving a little for the end.

2. Always taste test for salt and sourness/sweetness after curry is done cooking adding more fish sauce or salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice.  Add more coconut milk for a creamier, richer sauce.

3. Before serving. Top with fresh coriander or basil.

How to Make Thai Yellow Curry Chicken Recipe.