Small Bowl of Yellow Curry Paste

Yellow Curry Paste


Thailand   -   Krueng Gaeng Kah-ree
Makes:
Effort:
Sched:
DoAhead:  		 6 oz
***
45 min
Total		 This is the mildest of the Thai curries. Actually a Thai interpretation of the curries of southern India, and probably similar to how curry was made in India before dried spices came into general use there.




2
2
3
1
3
1/2
10
2
1
2
t
T
T
t

in
cl
oz
t
t
Cumin Seeds
Coriander Seeds
Thai Chili dried (1)  
Turmeric
Lemon Grass (2)
Ginger
Garlic
Shallots
Shrimp Paste (3)
Salt
This recipe is traditionally made by pounding in a big stone mortar, but I find a mini-prep food processor helps cut down on pounding time. See Note-4 for details. If you don't have the Big Stone Mortar (so why don't you?) you'll have to settle for a somewhat more grainy paste.
  1. Separately dry fry CUMIN and CORIANDER until quite fragrant and darkening just slightly, then cool well. Grind in a spice grinder and mix with TURMERIC. Do Cumin first as it's easiest to tell when the pan gets hot enough, and do both before the chilis which may affect your nose for awhile.
  2. Stem CHILIS, run to powder in your spice grinder and mix with spices.
  3. Remove tough outer leaves from LEMON GRASS, cut off hard root end and pound well with your kitchen mallet. Slice the bottom 4 inches crosswise as thin as you can and chop fine, then run in the mini-prep.
  4. Slice GINGER very thin crosswise and chop fine. Run in the mini-prep.
  5. Chop SHALLOTS fine and run in the mini-prep.
  6. Crush GARLIC and chop very fine. Do not run in the mini-prep, it's too sticky.
  7. Pound and/or grind All Ingredients together into a thick dryish paste.
  8. Store in a tightly sealed glass jar in the refrigerator. Made rather dry, as in the photo, and with the given amount of salt, it will keep for months.
NOTES:

  1. Chilis:

      Measure is crumbled small. Dried Thai chilis are plenty hot. If you don't have them substitute dried de Arbols and use a little more. If you have only Japones use at least twice as much. For details see our Thai Chilis.

  2. Lemon Grass:

      For details see our Lemon Grass page.

  3. Shrimp Paste:

      Preferably use real Thai shrimp paste, which is rather civilized compared to the rude products of surrounding countries. for details see our Shrimp Sauce / Paste page.

  4. Procedure:

      I like my curry pastes rather paste-like, so here's my exact process:
    1. Do the spices and Chilis as above and set aside.
    2. Do Lemon Grass as above, run in mini-prep as fine as it'll go, then pound well in the big granite mortar. Set aside.
    3. Do Ginger and Shallots as above, run in the mini-prep, then pound in the mortar.
    4. Crush Garlic through a garlic press and chop fine. Add to the mortar (it'll just clog the mini-prep) and pound well.
    5. Add the Lemon Grass back and pound until blended, then add the spice mix and pound until blended. No additional liquid is needed.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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