Yellow Curry Paste
Serving Size: 1 cup
DESCRIPTION
This homemade yellow curry paste is quick and simple to make in just a few minutes. It's packed with fresh herbs and spices. Ingredients like lemongrass, galangal root, and lime zest give the paste fresh, zesty flavors, while the turmeric adds a gorgeous golden hue and earthy notes. Use it in Thai-style curries, tofu and vegetable marinades, or even as a flavorful addition to soups and stews.
INGREDIENTS
- 6 whole yellow or red thai chili peppers
- 4 stalk lemongrass
- 3" piece galangal root or ginger root
- 2 whole shallot
- 12 cloves garlic
- 1 tablespoon lime zest
- 2 tablespoon lime juice freshly squeezed
- ¼ cup vegan Worestershire sauce
- ¼ cup sugar
- 1 teaspoon turmeric powder
- ½ teaspoon salt
METHOD
- Peel the dry outer layers of the lemongrass and discard them. Roughly cut the bottom of each stalk (about 2 inches) and discard. Finely slice the lemongrass stalks crosswise and set aside.
- Peel the galangal root. Roughly chopshallots, yellow/red chili peppers, and galangal root.Note: If using dried chilis, then steep them in hot water for 15 minutes before using.
- Zest the limes without going too deep into the white pith (bitter in taste). Squeeze out the fresh juice and set aside.
- Place all ingredients in a food processor (I used a food processor) or blender. Process several times, and use a spatula to clean the side to make sure it's all mixed well until texture is smooth and pasty. Add a splash of water, if needed.Note: Alternatively, you can grind it using a mortar and pestle for a coarser texture.
- If using a motar and pestle - Pound in order: (1) spices, (2) chilis and lemongrass, (3) remaining ingredients.
NOTES
- Adjust the spiciness: Customize the heat level by adjusting the number of chili peppers according to your taste preference.
- Avoid the pith: When you’re zesting the lime, be gentle to avoid the bitter white pith underneath the green skin.
- Consistency check: You’re aiming for a paste-like consistency. Add a little water if necessary, but keep it as thick as possible!
- Label the containers: If you’re freezing your paste, label the containers with the date so you know how long they've been stored.
NUTRITION
Calories: 340kcal | Carbohydrates: 85g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1177mg | Potassium: 765mg | Fiber: 2g | Sugar: 51g | Vitamin A: 25IU | Vitamin C: 25mg | Calcium: 119mg | Iron: 7mg
Tried this recipe?Let us know how it was!