Thai Yellow Curry Paste

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Indulge in the vibrant flavors of Thai cuisine with the ever-popular yellow curry! While many locals opt for convenient store-bought curry paste (and there’s absolutely nothing wrong with that!), making your own yellow curry paste can elevate your dish to a whole new level.

Prep Time10

Cook Time45

Total Time55

Servings: 8

Calories: 18

Author: Sauce Fanatic

Ingredients

1 large yellow onion
3 large heads of garlic
6-inch piece of fresh ginger peeled and sliced
vegetable oil
8 whole Thai chili peppers stems removed
1 ½ tablespoons salt
2 tablespoons ground turmeric
2 tablespoons mild curry powder
2 tablespoons ground coriander
3 tablespoons lemongrass paste

Instructions

Preheat the oven to 350℉.
Peel and cut the onion into 4 quarters, removing the ends. Place on a piece of aluminum foil. Slice the head off the garlics and place on a second piece of aluminum foil. Place the ginger on a third piece of aluminum foil. Drizzle everything lightly with oil. Wrap each one tightly in the foil and place on a baking sheet.
Bake for 15 minutes then carefully remove the ginger. Increase the temperature to 400℉ and continue baking the onion and garlic for an additional 30 minutes.
Allow the garlic to cool enough to handle.
Squeeze the pulp from the garlic skins into a food processor or blender. Add the remaining ingredients and pulse until blended into a thick paste.

Video

Notes

Thai chilis: I use 8 in my recipe which makes a medium hot curry. Reduce to 4 for a milder curry or add as many as 15 for a hotter curry.

Lemongrass paste: This can usually be found in the vegetable cooler near the garlic paste at the grocery store. I use the Gourmet Garden Lemongrass Stir-In Paste.

Storage: Thai curry paste will keep for about a week in the refrigerator. Or it can be frozen for up to 3 months. Thaw overnight in the refrigerator.

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