Best 5 Thai Yellow Curry Paste Recipes

Indulge in the vibrant flavors of Thailand with our comprehensive guide to making authentic Thai yellow curry paste. This essential ingredient forms the heart of many beloved Thai dishes, adding a rich, aromatic, and mildly spicy touch. Our detailed recipes provide step-by-step instructions for creating both a classic yellow curry paste and a vegan version, ensuring that everyone can enjoy this culinary delight. Discover the secrets of balancing the perfect blend of lemongrass, galangal, shallots, garlic, turmeric, cumin, coriander, and red chilies. Learn how to select the best ingredients for maximum flavor and freshness, and explore the various uses of yellow curry paste in traditional Thai cuisine. Embark on a culinary journey to create your own homemade yellow curry paste and elevate your Thai cooking to new heights.

Let's cook with our recipes!

EASY THAI YELLOW CURRY PASTE

Easy Thai Yellow Curry Paste image

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

Ingredients

4 large shallots
4 large heads of garlic (not individual cloves - FULL HEADS of garlic)
6-inch piece of fresh ginger
5-20 whole dried Thai chili peppers** (they're very small and usually found in the spice section, see FAQs)
1 1/2 tablespoons salt
2-3 tablespoons turmeric
2-3 tablespoons mild curry powder
2 teaspoons roasted ground coriander
3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store)
1/4 cup packed cilantro leaves and stems

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

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

AUTHENTIC THAI YELLOW CURRY PASTE

Authentic Thai Yellow Curry Paste image

You'll taste the difference with this true Thai yellow curry paste made the authentic way. Use right away, or refrigerate or freeze to use anytime.

Provided by Darlene Schmidt

Categories Dinner Sauce Ingredient

Time 20m

Number Of Ingredients 17

Ingredients

1/2 to 1 stalk lemongrass , minced
1 to 2 yellow chilies, sliced
2 shallots, sliced
1 thumb-size piece of galangal, sliced
4 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
2 tablespoons fish sauce
1/2 teaspoon shrimp paste
3/4 teaspoon turmeric
1 large pinch white pepper
2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon tomato puree
3 to 5 ounces coconut milk, divided

Steps:

Gather the ingredients.
Place all ingredients-lemongrass, chilies, shallots, galangal, garlic, coriander, garlic, coriander, ground cumin, cumin seeds, cinnamon, fish sauce, shrimp paste, turmeric, white pepper, brown sugar, lime juice, and tomato puree-using just 3 ounces of coconut milk, in a food processor or blender . Add more coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well.
Use in your favorite curry dish or store for later use. Enjoy!

Nutrition Facts : Calories 166 kcal, Carbohydrate 23 g, Cholesterol 1 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 787 mg, Sugar 10 g, Fat 8 g, ServingSize 4 Servings, UnsaturatedFat 0 g

THAI YELLOW CURRY PASTE

Thai Yellow Curry Paste image

This simple and easy to prepare recipe is from the kitchen of my local Thai restaurant. Thai curries don't actually have to have curry powder in them to be authentic. This is more of a seasoning mixture.

Provided by Member 610488

Categories Peppers

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

2 stalks lemongrass, thick bottom parts only, outer layers discarded, inner parts sliced
2 inches fresh galangal root or 2 inches fresh gingerroot, sliced
2 garlic cloves, peeled
5 shallots, peeled
2 dried red chilies, soaked in warm water until soft, stems discarded, deseeded
1 tablespoon ground turmeric

Steps:

Grind all ingredients to a smooth moist paste in a blender, adding a few drops of water to keep the blades turning, if necessary.
Refrigerate until ready to use. Will last only a few days so use asap.

Nutrition Facts : Calories 282, Fat 2.4, SaturatedFat 0.5, Sodium 47.4, Carbohydrate 62.3, Fiber 5.8, Sugar 10.1, Protein 10.2

YELLOW CURRY PASTE

Yellow Curry Paste image

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

Ingredients

7 dried hot red chilies (long ones of the cayenne variety)
5 ounces shallots, chopped (140g)
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
10 garlic cloves, peeled and chopped (10 if small or 5 if large)
1 inch piece fresh ginger, peeled and chopped (2 1/2cm)
1/2 teaspoon white pepper powder
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped
1/2 teaspoon ground turmeric

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

Tips for Making Thai Yellow Curry Paste:

Use fresh ingredients: Fresh ingredients will give your curry paste the best flavor. If you can, use fresh lemongrass, galangal, and kaffir lime leaves.
Toast your spices: Toasting your spices will bring out their flavor and make them more aromatic. Toast them in a dry skillet over medium heat for a few minutes, until they are fragrant.
Use a mortar and pestle: A mortar and pestle is the traditional way to make curry paste. It allows you to grind the ingredients into a smooth paste. If you don't have a mortar and pestle, you can use a food processor or blender.
Taste your curry paste before using it: Curry paste can be quite spicy, so it's important to taste it before using it. If it's too spicy, you can add some coconut milk or yogurt to mellow it out.
Store your curry paste in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Conclusion:

Thai yellow curry paste is a versatile ingredient that can be used to make a variety of delicious dishes. It's easy to make at home with a few simple ingredients. With these tips, you'll be able to make a delicious and authentic Thai yellow curry paste that will impress your friends and family.