Thai Yellow Curry Paste
 
Prep time
Cook time
Total time
 
Serves: 2 cups
Ingredients
  • 1 large Red Onion
  • 10 cloves of Garlic
  • 5 to 6 inch piece of Ginger
  • 1 to 2 dry Red Chilies (4-5 for spicy version)
  • 1.5 tbs Salt
  • 2-3 Tbs Turmeric
  • 2-3 Tbs Mild Curry Powder
  • 2 tsp roasted Coriander Powder
  • 2-3 lemon grass stalks
  • 1 cup packed cilantro leaves and stems (optional)
Instructions
  1. Chop up the 1 large Red Onion, 10 cloves of Garlic and 5-6inch piece of Ginger
  2. Peel the 3 Lemongrass stalks and dice the inner softer lighter part of the stalk.
  3. Heat about ¼ cup olive oil in a sauté When hot add the chopped onion, garlic, ginger and lemongrass.
  4. Add the 2 Red Chilies, 2-3Tbs Mild Curry Powder & 2Tsp Coriander Power and sauté couple more mins.
  5. Add the entire mixture to the Food Processor and then add the Cilantro and Stems if using. Run the food processor until the mixture forms a smooth paste. You may need to add some water to get the processor going. Add 1 tbs of water at a time, you only want to add enough water to help the processor along. The paste would be smoother with the least amount of water. This step may take some time. You your finger tips to feel the paste for the texture, if not very smooth then you will need to run the processor longer.
Notes
The paste can be stored in an airtight container for a couple weeks in the refrigerator. You can also freeze the paste in an ice cube tray and then use a cube at a time as needed.
Recipe by Vish's Kitchen at https://www.vishskitchen.com/thai-yellow-curry/