Thai Yellow Curry Paste is a traditional Thai recipe for a classic blend of spices in a coconut cream base that's typically used as a flavour base for curries served on a bed of rice noodles. The full recipe is presented here and I hope you enjoy this classic Thai version of: Thai Yellow Curry Paste.
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Ingredients:
1 stalk of lemongrass, minced
2 yellow chillies, sliced
2 shallots, sliced
1 thumb-sized piece of galangal, peeled and sliced
4 garlic cloves
1 tsp ground coriander seeds
2 tsp ground cumin seeds
1/2 tsp whole cumin seeds
1/4 tsp ground cinnamon
2 tbsp fish sauce
1/2 tsp shrimp paste (belachan)
1 tsp ground turmeric
1/2 tsp ground white pepper
2 tbsp palm sugar (or brown sugar)
1 tbsp lime juice
1 tbsp tomato purée
1/2 tsp palm sugar (or golden caster sugar)
up to 80ml coconut milk
Method:
Combine all the ingredients (except the coconut milk) in a blender or food processor. Pulse to chop then add half the coconut milk. Pulse to combine then continue adding the coconut milk as you process until the blades just move freely.
Process until smooth and use immediately. Alternatively you can freeze to use later.
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