Do It Yourself Mild And Creamy Yellow Curry Paste Recipes

EASY THAI YELLOW CURRY PASTE

Steps:

• Preheat the oven to 350 degrees.
• Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
• Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
• While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
• Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1 1/2 - 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The paste keeps for about a week in the fridge and it freezes well!

AUTHENTIC THAI YELLOW CURRY PASTE

Steps:

• Gather the ingredients.
• Place all ingredients-lemongrass, chilies, shallots, galangal, garlic, coriander, garlic, coriander, ground cumin, cumin seeds, cinnamon, fish sauce, shrimp paste, turmeric, white pepper, brown sugar, lime juice, and tomato puree-using just 3 ounces of coconut milk, in a food processor or blender . Add more coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well.
• Use in your favorite curry dish or store for later use. Enjoy!

DO IT YOURSELF MILD AND CREAMY YELLOW CURRY PASTE

Steps:

• Whirl all ingredients in a food processor or blender, scraping down sides as needed, until pureed, 1 to 2 minutes.
• Use immediately or refrigerate in a jar for up to a month.
• * Storage tip - Freeze in a plastic-wrapped ice cube tray. Pop out and store in a freezer bag. Makes 9 cubes.

YELLOW CURRY PASTE

Steps:

• Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
• Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
• Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
• What you do not use immediately should be refrigerated or frozen.

HOMEMADE MILD CURRY POWDER AND PASTE.

Steps:

• First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop.
• Let spices cool.
• Grind the unground spices to a fine powder and mix with remaining spices.
• This should result in a fine mild curry powder.
• For a hotter variety add one tsp of ground chile.
• For curry paste.
• Roast an onion for one hour at 200°C.
• Let onion cool.
• In a blender chop onion finely.
• Add remaining ingredients to blender and mix well.

MILD CURRY POWDER

Steps:

• In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.