This Easy Thai Yellow Curry Paste can be made with easy-to-find components! Shallots, garlic, Thai chili peppers, ginger, lemongrass, and spices. A lot taste!

All the curry enthusiasts, please stand! Reality: I pushed a container of yellow curry paste in your face today and you didn’t even close the internet browser window on me. YOU ROCK.

this dish

Today’s dish (** dat yellow curry paste! **) is a great deal of things.

In This Post: Whatever You Required For Thai Yellow Curry Paste

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Homemade yellow curry with potatoes and rice in a bowl with a fork.

Components For Yellow Curry Paste

If you have access to a regional Asian supermarket, you can discover a great deal of these components there. If you do not have one near you, these components can likewise be discovered at a bigger supermarket chain.

Ginger, garlic, and shallots wrapped in foil on a sheet pan.

How To Make This Curry Paste

When you have your components, it’s a breeze to bring this paste to the next level.

  1. Preparation your aromatics (garlic, shallots, and ginger). Provide a fast oil drizzle treatment, cover them in foil, and pop those buddies in the oven to truly highlight their real tastes.
  2. Soak the dried chilis to rehydrate them– 15ish minutes ought to do it.
  3. Once the aromatics are ended up in the oven, mix whatever up in a food mill or a high-powered mixer to form a yellow paste to your wanted consistency. Smooth paste or something a lil’ more chunky? Both work! Boom! How basic is that?

Ingredients for yellow curry paste in a food processor.
Homemade yellow curry paste blended up in a food processor.

Usage Fresh Spices

We’re utilizing moderate curry powder, turmeric, and coriander in this yellow curry paste. To provide your paste the very best delicious punch, we ‘d advise utilizing fresh spices. Inspect your spices to ensure they have not ended. In time, spices lose a few of their punch and will not make the paste taste as meant. Generally ground spices, like what we’re utilizing, will remain fresh and powerful for about 2-3 years. If you can’t discover any of the spices currently ground, you can utilize a mortar and pestle to grind up entire spices into a powder.

Freeze Bonus Batches Of Curry Paste

What’s going to occur here is that you’re going to invest 45 minutes making this yellow curry paste (30 of which include awaiting the garlic and shallots to roast, so hiiiii phone video games) and after you put in the time to make this yellow curry paste, you will be providing yourself the present of 4+ batches of homemade curry all set to address a minute’s notification since this things can FREEZE, infant. Awyeah. Homemade Thai yellow curry as needed is an extremely, great thing. Hot suggestion! Freeze additional paste in an ice tray for pre-portioned paste quantities next round!

How To Serve This Curry Paste

Oh, let us count the methods you can utilize this yellow curry paste. ENDLESS, buddies. Really limitless methods. Favorites consist of:

Anybody Can Make This Curry Paste

Which’s that, my curry caring buddies! Who even understood that this could be so do-able?

When I initially made curry formally from scratch for that supper club beef and potato yellow curry, I believed to myself: this is incredible and likewise I do not believe I will make it once again since it takes so long. It was a 3 hour procedure (and more, consisting of the time it took me to drive to the Asian supermarket and get the galangal and shrimp paste), and for me, that’s simply not going to occur.

However you people– my love for curry runs deep. And after making it totally from scratch and understanding HOW GOOD IT CAN REALLY BE, I couldn’t not a minimum of attempt to make it once again, and possibly make it a little much easier.

And now? Take a look at us being all We Make My Own Yellow Curry Paste! I prepare to make a batch of this much easier, time-saver, exceptionally tasty curry paste as soon as every couple of months to keep feeding my yellow curry practices. Great deals of tasty curry paste-filled meals ahead!

Yel-low-curry! Yel-low-curry! Yel-low-curry!

I do not understand, we may be sort of consumed.

Homemade yellow curry paste in a jar with a spoon.

Thai Yellow Curry Paste: Regularly Asked Concerns

How hot is this paste?

It’s truly as much as you how hot you desire it to be.

** The variety of peppers will either make your curry paste moderate or hot.
5 chilis = extremely moderate
10 chilis = medium
15 chilis = medium hot
20 chilis = HOT

Bjork and both truly like hot food, however the 20 chili variation was tough for us to consume. 10 chili peppers (medium) was my favored quantity– yum! I extremely advise beginning with simply a couple of if you aren’t all set for the heat.

This appears like a great deal of salt. Is that right?

You can utilize less salt (1 1/2 tablespoons appears like a lot, I understand), however you will likely require to include it in later on when you make it into a curry– simply remember this is divided into a minimum of 4 batches with 4-6 portions per batch, so that salt gets dispersed out quite well.

I do not have enough of among the spices. How versatile is this dish?

The measurements for the spices can be had fun with a bit, which is why the curry and turmeric are composed as 2-3 tablespoons. I generally choose MORE spice, however if you do not have enough of something, attempt including a little bit more of something else to compensate. It’s absolutely rather of a versatile dish.

Source notes: This dish utilizes easier-to-find components in the event that you do not have access to an Asian supermarket near you. Generally when making yellow curry paste from scratch, you ‘d mix all of your components utilizing a mortar and pestle to make a great paste by hand. Some more standard and genuine curry paste dishes include galangal or shrimp paste, 2 extremely tasty components. To make a more genuine variation like this, we ‘d recommend having a look at Char from Wok & Frying pan’s Yellow Curry Paste dish.

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Homemade Yellow Curry Paste in a food processor.

Easy Thai Yellow Curry Paste

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This Easy Thai Yellow Curry Paste can be made with easy-to-find components! Shallots, garlic, Thai chili peppers, ginger, lemongrass, and spices. A lot taste!




  1. Preheat the oven to 350 degrees.
  2. Preparation the aromatics: Peel the shallots– then drizzle with oil and cover in foil. Peel the ginger and cut into thin pieces. Set up in a single layer, drizzle with oil, and cover in foil. Pull the external paper off the garlic. Cut the pointy complement the heads of garlic so the cloves are partly exposed. Drizzle with oil, and cover each head of garlic in foil.
  3. Bake the aromatics: Location all the foil packages on a flat pan. Bake for 15 minutes. Get rid of the ginger (it ought to be soft), increase the temperature level to 400, and roast the shallots and garlic for another thirty minutes up until golden brown and extremely aromatic. When cooled, you can squeeze the garlic cloves out of the remainder of the paper.
  4. Soak the chilis: While the aromatics are roasting, put boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain pipes the water.
  5. Make the paste: Put whatever in a food mill or extremely strong mixer. Pulse or puree up until the yellow curry paste reaches your wanted consistency. The dish must make about 1 1/2– 2 cups of curry paste, and I utilize about 1/3 cup or more in each of my yellow curry dishes, so generally I can get 4-5 batches of curry out of this yellow curry paste dish. The paste keeps for about a week in the refrigerator and it freezes well!



This makes 4 batches of homemade curry. YUM!

For a more standard Thai yellow curry paste that includes a couple of harder-to-find however real to real curry components, take a look at this dish.

Keywords: homemade thai curry paste, yellow curry paste, simple thai curry paste

PS. I was on television today! More notably: SAGE WAS ON TELEVISION TODAY! I arrange of forgot to inform you since I was too hectic feeding my anxiousness with a lot of ultra thick and soft chocolate chip cookies. However I endured! and I handled to speak about food photography hacks and flaunt the magic green sauce and inner goddess truffles without making anybody too unpleasant. Win?

Lindsay Ostrom standing in a TV kitchen with a camera on the counter.

If you wish to see more photos of the day and/or the real clip itself, join us in our personal VIP Facebook group for the bestest of the very best Pinch of Yum readers. You ask for to sign up with, I’ll include you, and the enjoyable times will rolllll.

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