Tired of store bought curry? Make your own at home in about an hour and have enough for months of cooking your favorite curry dishes!

Total Time: 1 hour
Thai Yellow Curry Paste

Thai Yellow Curry Paste

My husband and I love curry. Any curry. All curry.

He has this dish that he makes with either chicken or beef, curry, and potatoes. Maybe a traditional curry dish? Maybe not? I don't know.. all I know is that it is good. He cubes the beef (or chicken) and potatoes and puts it in a big pot with curry and other seasonings and lets it cook for about 2-3 hours. It always turns out amazing and something we eat regularly when both of us don't feel like cooking. Ya know, because you just throw everything in a pot and let it cook until it's done.

We actually made it last night because both of us are sick and neither of us felt like cooking. He used to make the curry concoction with regular curry powder and a few other spices, but recently I found a recipe for homemade Thai yellow curry paste from Pinch of Yum and decided I wanted to give try and make our own, similar version.

Thai Yellow Curry Paste

So I actually made this curry paste about 3 months ago and then froze it after using some of it to make a batch of his beef curry. And when the hubby was searching for curry paste yesterday, I told him to use this – because he is notorious for forgetting that we have certain things. This paste is perfect in our little curry dish and gives the right amount of heat without being too spicy so that the kids can actually eat it.

Yes, they love his easy little curry dish just as much as we do.

Of course you can add more chili peppers to make it more spicy or less peppers for less spice. What I love about this is that it's a concentrated curry paste so a little goes a long way when you go to actually use it in a dish. Like I said, we have had ours for about 3 months and have use it about 3-4 times so far and there is still 1/2 of the jar left. So don't think that you have to use it all at one time… just use what you need and then freeze the rest.

It's also super customizable so you can make more or less flavors shine through depending on your taste.

Thai Yellow Curry Paste

Tired of store bought curry? Make your own at home in about an hour and have enough for months of cooking your favorite curry dishes!

5 from 1 vote
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield: 2 cups
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Ingredients

  • 4 shallots
  • 4 whole garlic
  • 6 inches fresh ginger
  • 4 dried chili peppers
  • 2 Tbsp salt
  • 2 Tbsp turmeric
  • 3 Tbsp curry powder
  • 2 tsp ground coriander
  • 3 Tbsp lemongrass paste
  • 1/2 cup fresh cilantro

Instructions

  1. Preheat oven to 350 degrees F. Prep baking pan by lining with foil.
  2. Peel shallots, place on baking pan. Cut tops off whole garlic heads so that the cloves are partially exposed and place on baking pan. Peel ginger and cut into large chunks and place on baking pan. Drizzle all with oil, cover baking pan with foil and bake at 350 degrees F for 15 minutes.
  3. Remove ginger from baking pan, increase temperature of oven to 400 degrees F and finish roasting shallots and garlic heads for additional 20-30 minutes or until just golden brown. Remove from oven and let cool.
  4. While the shallots, garlic, and ginger are roasting, place dried chilies in water , just to cover tops, and soak for 15-20 minutes to rehydrate. Drain water.
  5. After everything has roasted and cooled place all ingredients into a food processor and puree until paste forms.
  6. Scoop into airtight container and store in refrigerator for up to one week or in the freezer for 3-6 months, until ready to use*

Recipe Notes

This recipe makes enough curry paste for 4-6 batches of your favorite curry recipes.

Adapted from Pinch of Yum

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

Thai Yellow Curry Paste

Thai Yellow Curry Paste - JenniferMeyering.com

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This Post Has 4 Comments


  1. I like your recipe for yellow curry or gang galie as it called in Thailand. My wife who is a former Thai chef in Bangkok thinks it is fairly accurate representation of Thai curry. I need to say that the average American cook needs to be aware that that the chillies called for need to be chosen for the Individuals tolerance to heat. If you use dried Thai chillies be aware they can be very Spicey and the preparer should be cautious on how much to add. You can add more later if needed. I also noted that the use of curry power in this recipe is fairly generic, the first time preparer should be aware of the different types curry powder available in the locals Asian markets are varied and can be quite different in flavour and spicyness. Spice On !!

  2. My kids just love the thai yellow curry.. This recipe sounds really yummy.
    But like @edmund said, there are various types of curry powders in indian stores and other Asian stores.
    Could you please let me know which one you used ?

    Thanks !

    1. Hi Divya! Thanks for the comment! I didn’t go to an Asian or Indian store for the ingredients… I just got them locally at my Meijer. I used the regular yellow curry powder that I found in the spice section there.

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