Name: Yellow Curry Paste
Yield: Makes ¾ cup paste pounded, slightly more if blended (easier in blender if doubled)
Cuisine: Thai
Ingredients: 1 tsp. Kaffir lime zest or 2 tsp. shredded kaffir lime leaves; 1 tsp. Cilantro root, minced or 1 Tbsp. minced cilantro stems; 4 Shallots, roughly chopped; 2 stalks Lemongrass, trimmed and sliced very thin, about V16 inch (.1 cm.); ½ tsp. Kosher salt; 1 tsp. Ground turmeric; 2 tsp. Thai shrimp paste (gkapi), toasted; 5 cloves Garlic, roughly chopped; ¼ cup (¼ oz. / 7 g.) Dried Long red chilies, remove stems and seeds

Preparation info

Makes
¾ cup
paste pounded, slightly more if blended (easier in blender if doubled)

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

This is the simplest Thai curry paste to make. In southern Thailand, the bright yellow rhizome turmeric shows its color in many dishes. When cooked with the shrimp curry recipe, it may impart the look of an Indian curry, but the lemongrass fragrance gives away the fact that this is Thai all the way.

Some Thai families like to use this curry paste with thin strips of chicken. Freshwater fish and seafood also w