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Yellow Curry Paste

Course Side Dish
Cuisine Thai
Keyword yellow curry paste
Calories 27 kcal


  • 1 dried red chile pepper soaked in water for at least 30 minutes with seeds removed
  • 1 tablespoon finely chopped ginger
  • 1 1/2 teaspoons tumeric
  • 2 teaspoons finely chopped fresh or dried galangal root
  • 1 tablespoon finely chopped lemongrass
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon toasted cumin
  • 1 teaspoon toasted coriander


  1. Begin by making the curry paste. Crush all the curry paste ingredients together with a rough stone mortar and pestle until a smooth paste forms, or blend all the ingredients together in a food processor. Cover and set aside.

Recipe Notes

I recommend doubling or tripling the curry paste recipes, then scooping the paste out in little tablespoon heaps on a baking sheet and freezing it, then dumping the little frozen tablespoon servings into a freezer-safe ziplock bag and keeping the bag in the freezer so you have it on hand in pre-measured tablespoon servings for a good long while. Also, to toast the coriander and cumin, place them in a small frying pan over medium heat for about 1 minute until fragrant, then remove from heat.

Nutrition Facts
Yellow Curry Paste
Amount Per Serving
Calories 27
% Daily Value*
Sodium 7mg0%
Potassium 71mg2%
Carbohydrates 5g2%
Calcium 19mg2%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.