Thai Yellow Curry Paste Recipes
EASY THAI YELLOW CURRY PASTE
This Easy Thai Yellow Curry Paste can be made with easy-to-find ingredients! Shallots, garlic, Thai chili peppers, ginger, lemongrass, and spices. So much flavor!
Provided by Pinch of Yum
Categories Sauce
Time 55m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 139 calories, Sugar 4.3 g, Sodium 2945.9 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 4.5 g, Protein 3.9 g, Cholesterol 0 mg
AUTHENTIC THAI YELLOW CURRY PASTE
You'll taste the difference with this true Thai yellow curry paste made the authentic way. Use right away, or refrigerate or freeze to use anytime.
Provided by Darlene Schmidt
Categories Dinner Sauce Ingredient
Time 20m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 166 kcal, Carbohydrate 23 g, Cholesterol 1 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 787 mg, Sugar 10 g, Fat 8 g, ServingSize 4 Servings, UnsaturatedFat 0 g
THAI YELLOW CHICKEN CURRY
This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.
Provided by regancooks
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
- Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
- Stir fish sauce into chicken curry mixture just before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g
THAI YELLOW CURRY PASTE
This simple and easy to prepare recipe is from the kitchen of my local Thai restaurant. Thai curries don't actually have to have curry powder in them to be authentic. This is more of a seasoning mixture.
Provided by Member 610488
Categories Peppers
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Grind all ingredients to a smooth moist paste in a blender, adding a few drops of water to keep the blades turning, if necessary.
- Refrigerate until ready to use. Will last only a few days so use asap.
Nutrition Facts : Calories 282, Fat 2.4, SaturatedFat 0.5, Sodium 47.4, Carbohydrate 62.3, Fiber 5.8, Sugar 10.1, Protein 10.2
YELLOW CURRY PASTE
I love making my own curry pastes for my favourite Thai curries. Yellow Curry Paste is milder than Red or Green Curry Paste because it contains less chillies. Curry powder and turmeric make the paste yellow. Different to the Red and Green Curry Paste it also contains cinnamon but no coriander roots. This paste keeps for two weeks in the fridge but it also freezes well. Just wrap some of the paste (say 2-3 tablespoons) in tinfoil, label, and freeze. This way, you will always have curry paste and it can even be used frozen (well, that's at least what I sometimes do). The recipe comes from Madhur Jaffreys Ultimate Curry Bible and she got it from the Grand Hyatt Erawan in Bangkok. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. For a Red Curry Paste see recipe #133926.
Provided by tigerduck
Categories Thai
Time 1h25m
Yield 10 tablespoons, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 23.7, Fat 0.2, Sodium 3.7, Carbohydrate 5.3, Fiber 0.6, Sugar 0.2, Protein 0.8
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- Heat a pan over a medium–high heat and toast the whole spices until warm to the touch and fragrant but not yet smoking. Transfer to a pestle and mortar and pound to a fine powder
- Add the white pepper and pound, then add the dried red chillies and start pounding into a paste. Continue with the garlic, adding each new ingredient, up to and including the lemongrass, until you have a smooth, buttery curry paste. This will take between 40 and 60 minutes. You can also cheat and just blend it.
- Once you have a fragrant and smooth paste, add the shrimp paste and continue pounding to incorporate. Check for seasoning. The paste will keep in the fridge for about 2 weeks and freezes very well for up to 2 months.
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