Hey there, my friend 👋. If you’ve ever wanted to make your own Thai yellow curry paste from scratch, this is the recipe for you. Forget the store-bought stuff. This homemade version is fresher, bolder, and way more flavorful.
And guess what? You don’t even need fancy ingredients. I’m going to show you exactly how to make this in your own kitchen, plus a few tricks to get that perfect taste every time.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- A mortar and pestle or a food processor
- A sharp knife
- A cutting board
- Measuring spoons
- A small bowl
- A spoon for mixing
Important Info
- Servings: Makes about ½ cup of paste
- Estimated Cost to make this recipe: Around $5 depending on ingredient availability
- Prep time: 10 minutes
- Cook time: No cooking required
- Total time: 10 minutes
- Calories per serving: About 40 calories per tablespoon
- Cook method: No-Cooking Required
- Season: Great for all seasons
- Courses: Condiment
- Cuisine: Thai
- Diets: VeganDiet, VegetarianDiet, GlutenFreeDiet
How to Make Thai Yellow Curry Paste
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- ½ teaspoon turmeric powder
- 2 teaspoons curry powder
- 3 cloves garlic, peeled
- 2 small shallots, chopped
- 1 stalk lemongrass, finely chopped
- 1-inch piece fresh ginger, peeled and chopped
- 1-inch piece fresh galangal, peeled and chopped (optional but recommended)
- 3 dried Thai chilies, soaked in warm water
- 1 teaspoon shrimp paste (or miso paste for a vegetarian version)
- 1 teaspoon salt
- 1 tablespoon vegetable oil or coconut oil
- 1 teaspoon lime zest
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Dried Thai chilies | ½ teaspoon chili flakes |
| Fresh galangal | Extra ginger |
| Shrimp paste | Miso paste (vegetarian) |
| Lemongrass | 1 teaspoon lemongrass paste |
Instructions
- Toast the coriander seeds and cumin seeds in a dry pan over medium heat until fragrant. Let them cool.
- Crush the toasted seeds using a mortar and pestle or a spice grinder.
- In a food processor or mortar and pestle, combine the garlic, shallots, lemongrass, ginger, galangal, and soaked chilies. Grind into a rough paste.
- Add the turmeric, curry powder, salt, shrimp paste (or miso paste), and lime zest. Continue grinding until smooth.
- Drizzle in the vegetable oil and mix well. The paste should be thick but smooth.
- Taste and adjust salt or spice if needed.
Helpful Tips
- For a smoother paste, blend the ingredients in a food processor and add a little water if needed.
- Want it spicier? Add extra chilies or a pinch of cayenne.
- Store extra paste in an airtight jar in the fridge for up to a week.
- For a deeper flavor, let the paste sit for a few hours before using it.
What to Serve with Thai Yellow Curry Paste
This paste is the base for Thai yellow curry, but you can also use it for stir-fries, soups, or even marinades. Mix it with coconut milk for an instant curry sauce.
How Do You Serve the Recipe?
I love using this paste to make a quick curry. Just mix it with coconut milk, add your favorite protein or vegetables, and simmer. You can also spread a little on grilled meats for extra flavor.
Where Do You Serve This Recipe the Most?
This is perfect for weeknight dinners when you want something tasty but don’t have hours to cook. It’s also great for meal prep—make a batch and store it for later.
Storage
Short-Term Storage (Room Temperature)
- Keep the paste in a small airtight jar if you plan to use it within a few hours.
Refrigeration
- Store in an airtight container in the fridge for up to 1 week.
Freezing
- Spoon the paste into an ice cube tray, freeze, and transfer to a ziplock bag. It stays fresh for up to 3 months.
Frequently Asked Questions
Can I use fresh turmeric instead of turmeric powder?
Yes, you can use fresh turmeric. Just peel and chop it before blending. You’ll need about 1-inch piece to replace ½ teaspoon of turmeric powder.
How spicy is this paste?
It’s mildly spicy, but you can adjust the heat by adding more or fewer chilies.
Can I make a big batch and store it?
Yes! Freeze it in small portions so you only thaw what you need.
What if I don’t have a mortar and pestle?
Use a food processor or even a blender. You might need to add a little water to help it blend smoothly.
Does this work for all Thai curries?
No, this paste is specifically for yellow curry, but you can tweak it for red or green curry by changing the chilies and spices.