Thai Yellow Curry Paste
The blend of ingredients makes this curry paste a flavorful component for your next Thai recipe.
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!