Thai Yellow Curry Paste

Fragrant and bold

Course Condiment

Keyword Curry Powder, Thai Pepper

Prep Time 15

Total Time 15

Servings servings

Calories 78kcal

3 stalks lemongrass or 3 teaspoons lemongrass powder
10 Thai peppers dried
2 heads garlic not cloves, full heads - this would be roughly 20 individual cloves
2 shallots peeled and chopped
1 piece ginger 3 inches in length, peeled and chopped
1/3 cup cilantro packed
2 tablespoons turmeric
1 1/2 tablespoon salt
1 tablespoon curry powder
1 tablespoon shrimp paste or 2 tablespoons fish sauce as an alternative
1/2 teaspoon black pepper
2 tablespoons galangal powder optional

Peel back the tough leaves of the lemongrass. Trim off the bases of the stalks and any rough portion at the top of the grass. Roughly chop the remaining lemongrass.
Place the lemongrass in a food processor, then add all other ingredients. Pulse process the ingredients until you nearly reach the consistency you desire.
Taste the paste and adjust the recipe to taste, then finish the processing to your desired consistency.