Homemade Thai Yellow Curry Paste
Homemade thai yellow curry paste with simple ingredients! Roasted garlic and shallots make this recipe extra delicious. Loaded with turmeric, curry powder, lime zest, and lemongrass, this recipe tastes just like your favorite Thai restaurants! Also, you can make a batch and use it for months!
Ingredients
- 1 tablespoons whole coriander seeds
- 5 heads garlic yes, heads not CLOVES!
- 5 medium shallots or 2-3 small red onions
- 5 - 25 dried birds eye chilis
- 3 tablespoons ginger paste homemade or store-bought
- 5 tablespoons lemongrass paste see note
- ⅓ cup cilantro leaves + steams
- 2 - 3 tablespoons mild curry powder
- 2 teaspoons turmeric
- ¼ teaspoon cinnamon powder
- 2 tablespoons brown sugar
- zest of 1 lime
- 1 tablespoon salt
Instructions
- Position a rack in the center of the oven and preheat to 375ºF.
- ROASTING THE CORIANDER: Grab an oven proof skillet, add the coriander seeds and toast over medium high heat for 1-2 minutes. You will know the seeds are done roasting when you can smell them, do not allow them to brown. Place in a bowl, set aside.
- SHALLOTS AND GARLIC:Peel the shallots and cut the tops of the heads of garlic off so the cloves are exposed. Grab 2 pieces of foil. Place the shallots in one and the garlic in the other piece of foil. Drizzle them with 1-2 teaspoons of olive oil each and a pinch of salt and pepper. Wrap up the foil so the shallots and garlic are completely covered. To save dishes, use the same skillet you used for the coriander. Place both foil packets into the skillet and place the skillet on the stove over medium high heat. Allow the onions and garlic to heat through, about 5 minutes. You'll start to hear the sizzling noises. Remove the skillet from the stove and immediately place it inside the oven and allow the shallots and garlic to roast for 45 minutes - 1 hour.
- BIRDS EYE CHILI: Heat 1 cup of water to boiling (I did this in a hot water kettle). In a bowl, place the number of chilis you want to use. A rough guideline: 5 chillies = mild. 5-10 chilis = medium 10-20 chilis = hot and 20-25 chilis= superman hot. Pour the hot water over the chilis and allow them to soak for 20-30 minutes and rehydrate. Drain the chillies before placing in the food processor.
- CURRY PASTE: Remove the roasted garlic cloves from the peel and place them in the food processor along with the roasted shallots, chilis, ginger paste, lemongrass paste, cilantro, roasted coriander seeds, curry powder, turmeric, cinnamon powder, brown sugar, and the zest of a lime. Pulse the mixture until it reaches a chunky sauce-like consistency.
Notes
- Use the homemade curry paste just as you would the store bought stuff. This makes about 1 ½ cups of curry paste. Store the leftover paste in an air-tight container in the refrigerator for up to 1 week or in the freezer for 4-6 months.
- Lemongrass paste is available in most regular grocery stores near the fresh herbs. I used a brand called Gourmet Garden. I know that Kroger and Walmart carry it for sure as I have purchased it from both. Lemongrass paste is also available in Asian grocery stores.
- I have made this paste in the past with birds-eye chilis but couldn't find them in stores this time. I used small red chilis from the Hispanic food section (I can't remember the name!) but really any small dried red chili will do! :)
