Yellow Curry Paste Recipe

Name: Yellow Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each hot chili peppers dried; 3 tablespoons shallots chopped; 1 tablespoon garlic chopped; 1 teaspoon ginger chopped; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 1 tablespoon lemongrass chopped; 1 teaspoon shrimp paste; 1 teaspoon salt; 2 teaspoons curry powder

Servings: persons

3 each hot chili peppers dried
3 tablespoons shallots chopped
1 tablespoon garlic chopped
1 teaspoon ginger chopped
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon lemongrass chopped
1 teaspoon shrimp paste
1 teaspoon salt
2 teaspoons curry powder

1
Soak dried chilies in hot water for 15 minutes and deseed.
2
In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder with mortar and pestle.
3
Put the rest of the ingredients into a blender and blend to mix well.
4
Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine- textured paste.
5
This can be stored in a glass jar in the refrigerator for about 3 to 4 months.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 each hot chili peppers dried, 3 tablespoons shallots chopped, 1 tablespoon garlic chopped, 1 teaspoon ginger chopped, and more.

Yes, Yellow Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow Curry Paste

How did you like this recipe?

Frequently Asked Questions