Yellow Curry Paste Recipe Easy

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.

THAI YELLOW CHICKEN CURRY

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.

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!

EASY YELLOW THAI CURRY

Steps:

• Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
• Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
• Serve with Jasmine rice.

YELLOW CURRY

Steps:

• Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
• Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
• Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
• Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
• Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

YELLOW CURRY PASTE

Steps:

• Pre heat oven to 375 degrees F
• Cut 3 large pieces of foil
• Cut the ends off the shallots and peel them. Place on the foil and cut crosses in the sides, don't cut all the way through the shallot. Dribble olive oil over the shallots
• Cut the top of the garlic off and take off any extra paper from the heads. Place the garlic with the cut side up on the foil and dribble oil over them
• Peel the ginger and slice lengthwise in thin slices. Lay on the foil and dribble oil on the slices
• Fold the foil over the vegetables and seal each into packets
• Bake the ginger for 20 minutes and remove when soft. Continue baking the garlic and shallots for 10 more minutes until they too are soft
• Open foil packets and add the ginger, garlic, shallots, cilantro, salt curry and turmeric to the food processor. You will need to squeeze the garlic out of the cloves so be careful not to burn yourself. I usually don rubber gloves (that you wash dishes with) and squeeze as much as the soft garlic out as I can
• Place the lid on the processor and process for at least 2 minutes or until the curry has been combined. You may have to open the lid and scrape down the sides
• Store in a glass jar until use
• Make a nice curry dish
• Smile
• Enjoy

THAI YELLOW CURRY

Steps:

• Add the coconut oil to a large pot over medium high heat.
• Add the onion and saute 2-3 minutes.
• Add the yellow curry paste and cook for 2 minutes.
• Add the coconut milk and bring to a simmer.
• Add the bell pepper and carrots, simmer for 3-4 minutes.
• Add the chicken and continue simmering for 6-8 minutes.
• Stir in the brown sugar, fish sauce and lime juice.
• Remove from the heat and serve.

EASY FROM SCRATCH THAI YELLOW CURRY WITH FISH

Steps:

• Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
• Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
• Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
• Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
• Add the kale and stir through for 1-2 minutes until wilted.
• If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
• Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).

EASY INDIAN BASIC CURRY PASTE

Steps:

• In a food processor, take onions, garlic, ginger and green chilies.
• Heat a frying pan, add oil and allow it to warm.
• Add onion, ginger garlic and green chili mixture and cook it for few minutes.
• Once the onion starts to lose water, add salt. It allows the onion to cook faster by losing more water.
• Brown the mixture well on low flame, and cook until the mixture starts to ooze oil and the mixture starts to leave the pan.
• At this point, the mixture becomes semi-dry and leaves the pan easily.
• This is the time to add spices. Add all the spices and give a good stir, so the spices incorporate well in the mixture.
• Now you have two choices. You can turn the heat off and keep this mixture as your base curry mixture or add tomatoes and cook it further.
• Because some curry recipes don't include tomatoes, I prefer keeping half curry paste without tomatoes and half with it.
• After keeping half of this mixture, I add chopped or puréed tomatoes, and allow it to cook until the mixture dries up and has a pasty consistency.
• Once it reaches a thick and pasty consistency, the curry paste is ready.
• Allow it to cool down completely and store it in refrigerator for a week or two.
• Set the instant pot to the saute mode. Let it heat till the "Hot" sign appears on the IP display. Add oil and let it heat.
• There is a little difference in this Instant pot method than the traditional curry paste making method mentioned above. Instead of adding onions first, we will add everything all at once.
• Add onion, ginger and garlic mixure, followed by tomato puree, all spices and salt. Give a good mix and saute for about 2 minutes. (Till the mixture loses some moisture)
• Now change the cooking method to pressure cook and set the time for 3 minutes.
• Close the lid and seal the vent.
• Once the cooking time is up, wait for the NPR.
• After the natural pressure release, stir the mixture well.
• Now press the saute button again and cook the mixture further till the mixture looks thick and paste-like consistency.
• The curry paste is ready. Store it in an air-tight glass jar for two weeks or freeze it for a month.

YELLOW THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, pepper, and stir until the spinach has wilted.
• Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.

YELLOW FISH CURRY

Steps:

• Cook the Success Rice bag according to instructions, then set it to the side.
• Add the Thai dried chili peppers, garlic cloves, shallot, minced ginger, lemongrass paste, ground turmeric, ground curry, 2 tsp ground cumin, 1 tsp black pepper, ground coriander, garlic powder, 1/2 tsp Himalayan pink salt, and ground cinnamon into a food processor (paid link) and blend while slowly pouring in the olive oil until it turns into a paste.
• Season the cod evenly with 1 tsp ground cumin, 1 tsp black pepper, and 1/2 tsp Himalayan pink salt.
• Heat a large saute pan to medium heat, then add butter, red bell peppers, and green bell peppers allowing them to cook for 5 minutes until tender.
• Add the yellow curry paste into the pan. Stir to combine and cook for 1 to 2 minutes before adding the coconut milk. Stir until all ingredients were well blended.
• Add fish into the pan and slightly lower heat to medium-low. Cover and cook for 10 to 12 minutes, stirring occasionally. Add sugar, and 1/2 tsp Himalayan pink salt, then stir.
• Serve immediately over Success Rice.

EASY YELLOW FISH CURRY

Steps:

• Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until the onion softens.
• Add the curry paste. Cook, stirring, for 1 min or until fragrant and the vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until the pumpkin is tender.
• Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until the fish is cooked through. Season with salt and pepper.
• Meanwhile, heat the basmati rice following packet directions.
• Sprinkle the curry with coriander and fried shallots. Serve with the rice.

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!