Featured in Thai Recipe Components:
Thai Yellow Curry Paste

Thai Yellow Curry Paste

Learn to make your own Kaeng Kari paste at home. It's easy with this step-by-step recipe. Thai Yellow Curry is probably one of the first tastes that westerners will think of when they talk about the flavors of food in Thailand. Its sweet and creamy richness tends to tone down the overall spiciness of the curry, making it one of the more popular dishes found on restaurant menus outside Thailand.

View Recipe Details ►

Ingredient List:

• 2 Tablespoons Galangal
  (Cleaned and sliced)
• 2 Tablespoons Lemon grass
  (Bottom 4 inches, sliced)
• 2 Tablespoons Red Shallots
  (Thinly sliced)
• 3 Tablespoons Garlic
  (Thinly sliced)
• 1 Tablespoon Coriander Root
  (Cleaned well, cut into small pieces)
• 2 Tablespoons Turmeric
  (Fresh turmeric rhizome, cleaned and cut)
• 3 Thai Long Chilies
  (Use Yellow or Orange Chilies)
• 4 Kaffir lime leaves
  (Stems removed, finely chopped)
• 1 Tablespoon Cumin
  (Ground cumin seeds)
• 1 teaspoon Coriander Seeds
  (Ground coriander seed)
• 1 teaspoon Paprika powder
• 1 teaspoon Turmeric powder
• 1/2 teaspoon ground Cloves
• 1/2 teaspoon ground Cinnamon
• 1/4 teaspoon ground dry Thai Hot Chili
• 2 teaspoons Thai shrimp paste
• 2 teaspoons Coconut Sugar
• 2 teaspoons Fish Sauce
• 2 teaspoons Vegetable Oil

Basic Directions:

Cut and measure all the ingredients.

Grind all the ingredients together, one by one, starting with the hardest and working down to the softest until a fine brownish yellow paste is obtained.