Yellow Curry Paste Recipes

YELLOW CURRY PASTE

Steps:

• Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
• Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
• Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
• What you do not use immediately should be refrigerated or frozen.

YELLOW CURRY

Steps:

• Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
• Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
• Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
• Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
• Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

THAI YELLOW CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
• Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
• Stir fish sauce into chicken curry mixture just before serving.

EASY THAI YELLOW CURRY PASTE

Steps:

• Preheat the oven to 350 degrees.
• Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
• Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
• While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
• Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1 1/2 - 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The paste keeps for about a week in the fridge and it freezes well!

YELLOW CURRY PASTE

Steps:

• Pre heat oven to 375 degrees F
• Cut 3 large pieces of foil
• Cut the ends off the shallots and peel them. Place on the foil and cut crosses in the sides, don't cut all the way through the shallot. Dribble olive oil over the shallots
• Cut the top of the garlic off and take off any extra paper from the heads. Place the garlic with the cut side up on the foil and dribble oil over them
• Peel the ginger and slice lengthwise in thin slices. Lay on the foil and dribble oil on the slices
• Fold the foil over the vegetables and seal each into packets
• Bake the ginger for 20 minutes and remove when soft. Continue baking the garlic and shallots for 10 more minutes until they too are soft
• Open foil packets and add the ginger, garlic, shallots, cilantro, salt curry and turmeric to the food processor. You will need to squeeze the garlic out of the cloves so be careful not to burn yourself. I usually don rubber gloves (that you wash dishes with) and squeeze as much as the soft garlic out as I can
• Place the lid on the processor and process for at least 2 minutes or until the curry has been combined. You may have to open the lid and scrape down the sides
• Store in a glass jar until use
• Make a nice curry dish
• Smile
• Enjoy

AUTHENTIC THAI YELLOW CURRY PASTE

Steps:

• Gather the ingredients.
• Place all ingredients-lemongrass, chilies, shallots, galangal, garlic, coriander, garlic, coriander, ground cumin, cumin seeds, cinnamon, fish sauce, shrimp paste, turmeric, white pepper, brown sugar, lime juice, and tomato puree-using just 3 ounces of coconut milk, in a food processor or blender . Add more coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well.
• Use in your favorite curry dish or store for later use. Enjoy!