Yellow Curry Paste

This yellow curry paste recipe is a quick and convenient way to create the most vibrant, flavor-packed Thai curries at home! It features fresh, authentic ingredients like lemongrass, galangal, and Thai chili peppers. Make a large batch ahead of time and store portions in the fridge or freezer for easy meals all week long!

Why you’ll love this recipe

• Customizable heat level: Whether you're a fan of mild flavors or craving a fiery kick, it’s easy to adjust the spiciness of this recipe to your liking.
• Healthy: Packed with fresh herbs and spices, this yellow curry paste is brimming with health benefits. Ingredients like turmeric and garlic are known for their anti-inflammatory and immune-boosting properties.
• Simple & quick: With just a few ingredients and a food processor, you can whip up this curry paste in under 15 minutes.

Authentic yellow curry paste

Along with Panang curry paste, I always like to have a batch of this yellow curry paste in my fridge for quick, no-fuss curries on busy weeknights. Homemade curry paste not only tastes better than store-bought, but it also allows you to control the ingredients and their quality.

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. This recipe requires just a few more kitchen staples, most of which are likely already in your pantry!

Once you've prepared your paste, the serving possibilities are virtually endless. Use it in Thai-style curries, tofu and vegetable marinades, or even as a flavorful addition to soups and stews.

Ingredients & Substitutions

• Thai chili peppers: Add the signature heat and vibrant color to the curry paste. If you can't find Thai chili peppers, swap them for serrano or cayenne peppers.
• Lemongrass: Provides a fresh, citrusy flavor that is quintessential to many Southeast Asian dishes. Look for lemongrass in Asian food markets or next to other fresh herbs in the produce section of grocery stores.
• Galangal: This root adds a sharp, almost piney flavor that is distinctive to Thai curry pastes. If galangal is not available, substitute it with an equal amount of ginger for a slightly different but equally aromatic effect.
• Shallot: Adds a mild savoriness to the paste. If you don't have shallots, you can use red onion as a replacement, but the taste will be slightly more pungent.
• Garlic: Adds an intense and robust depth of flavor. If fresh garlic cloves aren’t available, try 1-2 teaspoons of garlic powder in a pinch.
• Lime zest & juice: I use both to impart a tangy freshness that cuts through the richness of the paste. Make sure to use freshly squeezed limes, and wash the outsides well.
• Vegan Worcestershire: Adds a complex, savory depth. If you don't have vegan Worcestershire sauce, you can use an equivalent amount of soy sauce or tamari.
• Sugar: Balances the heat and acidity of the paste. If regular or cane sugar is not available, you can substitute it with coconut sugar, agave, or maple syrup.
• Turmeric: Gives the curry paste its characteristic yellow color and adds earthy undertones. I just use powdered turmeric for this recipe, but fresh will also work.

How to make yellow curry paste

• Step 1: Peel away the dry outer layers of the lemongrass stalks and discard them. Chop off and discard the bottom 2 inches of the stalk, as they're usually too hard to process. Finely slice the remaining stalk crosswise.

• Step 2: Roughly chop the shallots, chili peppers, and galangal root into smaller pieces to make them easier to blend. Carefully zest the limes to avoid the bitter white pith beneath the green skin. Then, squeeze out the fresh juice. Place all your prepared ingredients into a food processor or blender, including the spices and liquids.

• Step 3: Pulse it several times, scraping down the sides with a spatula to ensure everything is well combined. If the mixture is too thick, add a splash of water. The goal is to achieve a smooth, pasty texture. Note: If you prefer a more traditional option, you can use a mortar and pestle. Start with the dry spices, then add the chilis and lemongrass before incorporating the remaining ingredients.

Once your yellow curry paste is ready, you can use it immediately in your favorite recipes, or store it in an airtight container in the refrigerator for later.

Storage & Reheating

Proper storage will ensure your homemade yellow curry paste maintains its vibrant flavors and freshness. Here's what to do:

• Fridge: Store the curry paste in an airtight container or jar for up to 2 weeks. Press a piece of plastic wrap directly onto the surface of the paste before sealing the container to help prevent oxidation.
• Freezer: Freeze the paste in an airtight container or use an ice cube tray for easy portion control. Once frozen, transfer the cubes into a freezer bag for up to 3 months.
• Reheating: If the curry paste is frozen, let it thaw in the refrigerator overnight before using or add it directly to the cooking pan.

Top tips

• 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.

FAQ

More Thai recipes

If you enjoyed this yellow curry paste recipe, check out some more Thai-inspired dishes like these:

• Thai Panang Curry: Featuring homemade Panang curry paste, coconut milk, and veggies.
• Thai Red Curry with Vegetables: Creamy, slightly spicy, and full of Southeast Asian flavors.
• Tom Kha Soup: Rich coconut broth flavored with galangal, lemongrass, garlic, onion, and other vegetables.
• Lemongrass Paste: A simple recipe using fresh ingredients like this one!