Description
Fragrant with aromatics, spices, and herbs, Thai Yellow Curry Paste is easy to make and a delicious addition to your fast dinner pantry staples.
Ingredients
- 3 stalks Lemongrass
- 2 whole Shallots, Peeled And Chopped
- 20 cloves Garlic
- 3 Inches Of Ginger, Peeled And Chopped
- 10 Thai Red Chiles Or Chiles De Arbol
- ⅓ cups Packed Cilantro Leaves And Stems
- 2 Tablespoons Turmeric
- 1 teaspoon Cumin
- ¼ teaspoons Coriander
- ¼ teaspoons Cinnamon
- 1-½ Tablespoon Salt
- ½ teaspoons White Or Black Pepper
- 2 Tablespoons Fish Sauce (or 2 Teaspoons Shrimp Paste)
- 3 Inches Of Galangal, Peeled And Chopped, Or 2 Tablespoons Ground Or Dried Galangal (optional)
Preparation
Cut off the bottom inch of the lemongrass and peel off the tough outer woody leaves. You’ll see the tender pale yellow leaves and that’s what you want. Trim off the top where the leaves get tough. Chop up the pale yellow leaves and put them with all other ingredients in the food processor. Process until a paste forms, scraping down sides with a rubber spatula as necessary.
Keeps in the fridge for a week and freezes indefinitely in ½ cup portions.
Curries are an infinitely variable and personal thing. Here are a few things you might wish to consider:
1. Fish sauce is strong and shrimp paste makes fish sauce seem like water so if they’re new to you, smell it and cut back on the amount if you want.
2. You can substitute 1 tablespoon of curry powder for the cumin/cinnamon/coriander.
3. For a deeper flavor you can wrap the ginger, 1 whole head of garlic instead of cloves, and shallots in foil and roast them before adding to the food processor. Just blend up the whole garlic, no need to peel.
4. Anything can be added, subtracted, or substituted; it just depends on how you like it!
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