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4.75 from 4 votes

Thai Yellow Curry Paste

The blend of ingredients makes this curry paste a flavorful component for your next Thai recipe.
Prep Time15 minutes
Cook Time0 minutes
Passive Time0 minutes
Total Time15 minutes
Servings: 0.33 cup
Author: Francine Lizotte
Course: Condiments
Cuisine: Asian, Thai
Keyword Dairy Free, Gluten Free, Low Sodium/No Sodium, Marinades & Sauces, Quick & Easy, Vegan & Vegetarian

Ingredients

  • 1/2 cup red onions, chopped
  • 2 large cloves garlic
  • 1/4 tbsp. lemongrass, finely chopped tips & tricks
  • 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 tips & tricks
  • 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 tips & tricks
  • 1 tbsp. extra virgin olive oil tips & tricks

Directions

  • Add all the ingredients to the jar of a blender and process until smooth, stopping a few times to scrape the sides with a spatula.
  • Transfer to a small container for later use. It keeps for 2 months in the refrigerator.

Notes

Footnote: It is wise to wear disposable gloves when handling and chopping hot peppers. Also there's a great recipe that I use this paste in; my Thai Chicken Curry . Check it out!