Thai Yellow Curry Paste

Name: Thai Yellow Curry Paste
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup red onions, chopped; 2 large cloves garlic; 1/4 tbsp. lemongrass, finely chopped; 1/4 tbsp. fresh ginger, minced; 1 small whole birds eye (Thai chili), chopped (Footnote); 1 large dried kaffir lime leaf, chopped; 2 tsp. fresh cilantro, chopped; 1 tsp. paprika; 1/4 tsp. ground turmeric; 1/4 tsp. ground cumin; 1/2 tbsp. brown sugar, such as demerara (substitute palm sugar); 1 tsp. freshly squeezed lime juice; 1 tbsp. extra virgin olive oil

Author: Francine Lizotte

Jump to Recipe

If I was financially able to, I would be travelling 10 months of the year visiting foreign countries and discovering things beyond the usual tourist hot spots. I would integrate myself into a country’s culture by staying for a long period of time… a couple of months at least. I would also visit areas that are not specifically tagged as “touristy”, try to speak some of their language, discover their traditions of course and taste and learn how to cook their foods.

I have a top 10 list of countries on my dream destinations list and one of them is Thailand! This country is so fascinating I could easily spend 6 months visiting and I would barely scratch the surface of its culture. For generations, the day to day traditions have been well integrated and preserved and this also applies to their food. Thai cuisine uses aromatic ingredients along with spices and herbs. The complex philosophy behind Thai cuisine and its preparation is to use a minimum of 3 fundamental taste senses which are; sweet, sour, salty, spicy and bitter. Besides rice and noodles, another popular staple in Thai food is curry paste which differs greatly from one region to another.

I’ve been working on different Thai recipes for a while now as well as on my curry pastes – I have a few. This Thai Yellow Curry Paste has some interesting flavors in it. It’s hot & spicy but yet, it doesn’t overpower the taste of a dish. Although I could’ve gone off the wall with unfamiliar ingredients, I’ve decided to stick to a more Westernized version so people can make it more easily at home.

If you are unfamiliar with Thai cuisine, I highly suggest you give it a try! Open your phone book (do we still have phone books???) or log onto the internet and look for a Thai restaurant in your neighborhood. Try different dishes – some can be slightly on the spicy side – and you might be surprised just how delicious, tasty and colorful they can be. You’ll understand why Thai cuisine is so popular worldwide!

For those of you who know Thai food and want to experiment with new dishes at home, this Thai Yellow Curry Paste is a good food staple to have around. I use this paste in a few recipes like my Thai Chicken Curry which is such an easy recipe to make at home.

I realize that Birds Eye chilies are not for everyone. If these little guys are too spicy for you, substitute red pepper flakes at your discretion. That way, you’ll still have some “zip” in your recipe without having things too hot! I’ve never had any Thai Yellow Curry Paste leftovers but I would presume you can store the curry paste either in the refrigerator for a couple of weeks or in the freezer for a couple of months.
Bon Appétit!

Check out these other delicious Asian inspired recipes…
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Singapore Noodles
– Wonton Soup
– Matcha Cheesecake
– Pad Thai Noodles
– Vietnamese Summer Rolls
and for even more condiment recipes, click on this link… Recipe Category • Condiments

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube