Best 7 Do It Yourself Mild And Creamy Yellow Curry Paste Recipes
Indulge in the symphony of flavors as you embark on a culinary journey to create your own mild and creamy yellow curry paste. This homemade delight offers a harmonious blend of aromatic spices, fragrant herbs, and rich ingredients that will elevate your dishes to new heights. With its versatility, this paste can transform simple meals into extraordinary creations. Dive into a collection of delectable recipes that showcase the magic of yellow curry paste, from classic Thai curries to innovative fusion dishes. Discover the secrets to crafting a balanced and flavorful paste that captures the essence of Southeast Asian cuisine. Unleash your inner chef and embark on a culinary adventure that will tantalize your taste buds and leave you craving more.
Here are our top 7 tried and tested recipes!
THAI YELLOW CHICKEN CURRY WITH POTATOES
Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.
Provided by Pinch of Yum
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
- Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
- Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.
Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg
YELLOW CURRY
This easy Thai Yellow Curry is made with chicken and vegetables and served over steamed rice. This recipe can easily be made vegan or vegetarian!
Provided by Lauren Allen
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
- Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
- Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
- Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
- Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
Nutrition Facts : Calories 640 kcal, Carbohydrate 27 g, Protein 31 g, Fat 48 g, SaturatedFat 37 g, Cholesterol 73 mg, Sodium 298 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
YELLOW CURRY PASTE
I love making my own curry pastes for my favourite Thai curries. Yellow Curry Paste is milder than Red or Green Curry Paste because it contains less chillies. Curry powder and turmeric make the paste yellow. Different to the Red and Green Curry Paste it also contains cinnamon but no coriander roots. This paste keeps for two weeks in the fridge but it also freezes well. Just wrap some of the paste (say 2-3 tablespoons) in tinfoil, label, and freeze. This way, you will always have curry paste and it can even be used frozen (well, that's at least what I sometimes do). The recipe comes from Madhur Jaffreys Ultimate Curry Bible and she got it from the Grand Hyatt Erawan in Bangkok. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. For a Red Curry Paste see recipe #133926.
Provided by tigerduck
Categories Thai
Time 1h25m
Yield 10 tablespoons, 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
- Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
- Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
- What you do not use immediately should be refrigerated or frozen.
Nutrition Facts : Calories 23.7, Fat 0.2, Sodium 3.7, Carbohydrate 5.3, Fiber 0.6, Sugar 0.2, Protein 0.8
DO IT YOURSELF MILD AND CREAMY YELLOW CURRY PASTE
Ta-ta to the bottled paste! Whipping up this pantry staple from scratch is easier than you think - and will make exotic weeknight suppers yours in a flash! Enjoy!
Provided by Nif_H
Categories Chutneys
Time 10m
Yield 3/4 cup
Number Of Ingredients 10
Steps:
- Whirl all ingredients in a food processor or blender, scraping down sides as needed, until pureed, 1 to 2 minutes.
- Use immediately or refrigerate in a jar for up to a month.
- * Storage tip - Freeze in a plastic-wrapped ice cube tray. Pop out and store in a freezer bag. Makes 9 cubes.
EASY THAI YELLOW CURRY PASTE
This Easy Thai Yellow Curry Paste can be made with easy-to-find ingredients! Shallots, garlic, Thai chili peppers, ginger, lemongrass, and spices. So much flavor!
Provided by Pinch of Yum
Categories Sauce
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
- Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
- While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
- Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1 1/2 - 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The paste keeps for about a week in the fridge and it freezes well!
Nutrition Facts : Calories 139 calories, Sugar 4.3 g, Sodium 2945.9 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 4.5 g, Protein 3.9 g, Cholesterol 0 mg
SPICY THAI YELLOW CURRY
This is a recipe for Spicy Thai Yellow Curry served over warm jasmine rice.TIP: if you can't find galangal, try using ginger.
Provided by Nadia Melkowits
Categories Meat
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
- --.
- In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
- Add chicken, galangal, lime leaves. Cook for about 5 minute.
- Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.
Nutrition Facts : Calories 881.2, Fat 54.7, SaturatedFat 32.2, Cholesterol 106.7, Sodium 1082.2, Carbohydrate 58.3, Fiber 6.3, Sugar 10.8, Protein 43.7
CURRY PASTE
This is a really good and easy to make curry paste. No time used, no effort, and very tasty. As noted: Suze prefers less heat, Bold likes a lot. Go ahead and use as much, or little, cayenne as you like! The decision to use water or oil will depend on what type of recipe you will be using this in. An oil-based marinade, for instance would call for oil, likewise, water-based preparation.... do what works for you.
Provided by Queen Dragon Mom
Categories < 15 Mins
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Put it all in one of those little mini-processors and zoom it a couple of times.
- Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.
Nutrition Facts : Calories 217.8, Fat 7.5, SaturatedFat 1.3, Sodium 26.7, Carbohydrate 42, Fiber 15.6, Sugar 4.8, Protein 8.3
Tips
- **Choose the right ingredients:** Use fresh, high-quality ingredients for the best flavor. If you can, use lemongrass, galangal, and kaffir lime leaves. - **Toast the spices:** Toasting the spices will release their flavor and make the curry paste more aromatic. - **Grind the paste finely:** The finer you grind the paste, the smoother your curry will be. - **Use a mortar and pestle:** A mortar and pestle is the traditional way to make curry paste, but you can also use a food processor or blender. - **Taste the paste as you go:** Adjust the flavors of the paste to your liking. Add more chili for a spicier curry, or more coconut milk for a milder flavor.Conclusion
Making your own curry paste is a great way to control the flavor and heat of your curry. It's also a fun and rewarding experience. With a little practice, you'll be able to make delicious curry paste that will impress your friends and family.Here are some additional tips for making and using curry paste:
- If you don't have time to make your own curry paste, you can buy it pre-made. Just be sure to choose a good quality paste that doesn't contain any artificial ingredients.
- Curry paste can be used to make a variety of dishes, including curries, soups, and stews. It can also be used as a marinade for meat, fish, or tofu.
- To make a curry, simply heat some oil in a pan and add the curry paste. Cook the paste for a few minutes, until it is fragrant. Then, add your other ingredients, such as vegetables, meat, or fish. Simmer the curry for until the ingredients are cooked through.
- Curry paste can also be used to make soup. To make a curry soup, simply add the curry paste to a pot of boiling water or broth. Let the soup simmer for until the flavors have melded.
- Curry paste can also be used to make a stew. To make a curry stew, simply brown some meat in a pan and then add the curry paste. Cook the paste for a few minutes, until it is fragrant. Then, add your other ingredients, such as vegetables and stock. Simmer the stew for until the ingredients are cooked through.
- Curry paste can also be used as a marinade for meat, fish, or tofu. To make a marinade, simply mix the curry paste with some oil and yogurt. Then, add the meat, fish, or tofu to the marinade and let it sit for at least 30 minutes. Grill or pan-fry the marinated ingredients until they are cooked through.
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