Thai Yellow Curry Paste is a great starting ingredient for fish or vegetable curries. The Curry Paste keeps well in the refrigerator or freezer and makes it easy to whip up a fantastic meal after work when you are pressed for time.

This recipe is naturally gluten free.

This recipe requires the Curry Paste Base to already be made.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Curry Paste Base, Red Curry Paste and Yellow Curry Paste:

The Ingredients

To get our ingredients ready we will cut some ginger, galangal and shallot into fairly large pieces. We will also need green cardamom pods, black cardamom pods and yellow mustard seeds.

Sweat the Ingredients

We will put these ingredients in a dry frying pan over medium heat and let them sweat for about 5 minutes, stirring frequently. The mustard seeds should pop.

Remove the Cardamom Seeds

When they are cooked we need to get the seeds out of the cardamom pods. The green cardamom pods usually open fairly easily but if they give you trouble you can smash them with the flat of a knife blade to get them open. The black cardamom pods can be cut to get at the seeds.

Grind the Ingredients

Once we have the seeds we need to put them in a mortar and pestle. Then we will add all the other ingredients from the pan and grind them up.

Cook the Curry Paste Base in Coconut Oil

Next we want to heat the coconut oil in a saucepan over a medium flame. Once the oil is hot we will add our curry paste base and stir it in well, cooking it for about a minute before we add our other ingredients.

Add the Ground Ingredients

We will add our ground spices from the mortar and pestle and get those mixed in.

Add Cumin, Turmeric and Pepper Flakes

Then we can add our cumin, turmeric and red pepper flakes and stir all that in.

Add Coconut Milk and Fish Sauce

Lastly we add our coconut milk and fish sauce. We’ll stir this in well, turn down the heat and let our yellow curry paste simmer for ten minutes. This sauce tends to splatter out of the pan so you will want to have the lid handy.

Storing Yellow Curry Paste

When it is all cooked you will have a nice, thick curry paste to use for many dishes. You can store this in a jar in the refrigerator or we like to freeze it in 2 tablespoon cubes in something like the Souper Cubes.

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Here are some recipes that use yellow curry paste:

• Yellow Curry Crab
• Crab Stuffed Mushrooms With Yellow Curry Sauce

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