Thai yellow curry paste

People who know me & have read most of my blog posts will know my love & affinity towards this cuisine :). I love thai cuisine & I love how simple it is to make a thai curry on weekdays when you get this paste ready before hand and keep. I have been trying my hand at making different kinds of these pastes – the regular, the green and now the yellow. If I had to choose a favourite, I totally am going to fail. I love all the 3 and love the different flavours each of it exhibit considering a lot of the base ingredients are still the same. I love the addition of turmeric in most dishes & totally loved the infusion of the turmeric flavour along with the lemon grass & thai ginger. Ok, now that’s too much of love in one post! I am going to try and not use ‘that’ word for the remainder of my post. The last few times that I have been making thai curry, I usually strain the paste to remove the excessive fibre. However, this paste I made here was less fibrous & I didn’t have to strain while using it in a curry. Result of that – a more flavourful curry using much less paste :). Whatte win win. What I think was the reason for getting this paste a little less fibrous – a) I made a bigger quantity than usual so there was a lot more to grind which usually helps. b) I used only the bottom half of the lemon grass since I feel the top half is very less flavour & more fibre.

Now to the personal part of the post. My BFF Jan came over to Dubai to visit me and I wanted to make thai curry for her. But hey, she apparently isn’t too keen on thai food (I know her since I was 5 and she’s been my BFF almost forever now 🙂 and I swear I didn’t know this about her). Anywho, she was still all game for trying it out since I was all excited (I am always excited about feeding people my food – I am such an Indian mom with that respect) and I made her this beautiful yellow thai curry using this paste. Man, I simply loved it. Good news – she liked it too. She said it was the best thai curry she’s ever tasted (I didn’t bother to ask her if it was the best amongst probably the only thai curry that she has tasted :D). I took that as a very positive review & was utterly happy :). I don’t know if she would have this if I made it another time but I would like to think so hahahaha.

Thai yellow curry paste
Prep Time
10 mins
Cuisine: Thai
Servings: 2 cups
  • 4 nos lemon grass stalks
  • 1/4 cup kafir lime leaves
  • 2 inch/ thumbs thai ginger
  • 1/2 tsp tumeric powder
  • 1/2 no lemon squeeze
  • 6 nos thai red chillies
  • 11-12 nos shallots (or 1 regular onion)
  • 8-9 pods garlic
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 cup water
  1. Cut the lemon grass & use only the bottom half of the lemon grass. The top is a lot of fibre and the main flavour lies in the bottom half. 

  2. Add all the ingredients in a mixer & grind till smooth. 

  3. Transfer to an airtight container and refrigerated. This can be kept up to 10 days. 

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