Yellow curry paste

Yellow curry paste

By
From
New Thai Food
Makes
1 1/2 cups
Photographer
Jeremy Simons

Paste

Ingredients

Quantity Ingredient
1 red onion, chopped
8 garlic cloves, peeled
6 coriander roots, scraped and cleaned
4 cm piece fresh turmeric, peeled and chopped
4 cm piece fresh ginger, peeled and chopped
8 dried long red chillies, seeded and soaked in warm water for 20 minutes, drained

Spice mix

Quantity Ingredient
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon white peppercorns
2 tablespoons sea salt

Method

  1. To make the paste, dry-roast the onion, garlic, galangal, coriander roots, turmeric and ginger in a small heavy-based saucepan or wok over a medium heat, stirring frequently, until coloured and soft, for about 8–10 minutes. If the ingredients are taking on too much colour, add 50 ml water to slow down the cooking process. You want them to caramelise, to give the finished curry depth and added flavour. When they are done, scrape into a large bowl and add the chillies. Set aside to cool.
  2. Transfer to a food processor and blend for 3–4 minutes to a smooth reddish yellow paste. If the paste is not wet enough, add 100 ml water to help move the blades.
  3. To make the spice mix, moisten the cumin, coriander and fennel seeds with cold water, then drain. (This helps to cook them evenly all the way through without the outside burning.) Dry-roast the spices slowly in a small heavy-based saucepan or wok over a medium heat for 5–8 minutes – they must be very fragrant when done. Set aside to cool.
  4. When cool, grind with the peppercorns and salt in a spice or coffee grinder to a fine powder. Pass through a fine-mesh sieve.
  5. Stir the sieved spice mix into the paste, mix well and put in an airtight container. This paste keeps in a refrigerator for 4–6 days, or you can freeze it.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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