Ingredients

The following ingredients have 3 Servings
  • 5-10 red dried Chili Peppers (*see Notes)
  • 5 Shallot
  • 2- inch Galangal
  • 1/2 inch Ginger
  • 1 full bulb Garlic
  • 2 inch Lemongrass stalk
  • 2 Tablespoon Curry Powder
  • 1 Teaspoon Turmeric Ground
  • 1 Teaspoon Salt
  • 1 Teaspoon Cumin ground
  • 2 Teaspoon Coriander Seeds ground
  • ½ Teaspoon Black Pepper ground
  • 1 Tablespoon Shrimp Paste (optional)

Instruction

  • Place your dried chilies without stem into the water to soak until somewhat soft.
  • Keep all your fresh ingredients ready. Peel and roughly cut shallots, galangal, ginger, garlic, and lemongrass.
  • Place all the ingredients into the food processor or blender jar, that means from the strained chilies to the shrimp paste.
  • Blend all the ingredients to a smooth wet paste. Do not add water! Water reduces the shelf life of the Thai yellow curry paste.
  • Store the yellow curry paste in a jar, airtight container or vacuum bag in the fridge or freezer until further use.