Description
Thai Yellow Curry Paste is a great starting ingredient for fish or vegetable curries.
Ingredients
Units
Scale
- 1 1/2 cup Curry Paste Base
- 1 Shallot , sliced
- 1 ” Ginger, sliced
- 1” Galangal, sliced
- 4 Green Cardamom Pods
- 2 Black Cardamom Pods
- 1 tsp Mustard Seed
- 1 Tbls Cumin
- Pinch Red Pepper Flakes or more
- 2 Tbls Turmeric
- 2 Tbls Coconut Oil
- 1/2 cup Coconut Milk
- 1 Tbls Fish Sauce
Instructions
- Heat a dry skillet over medium flame. Add the shallot, ginger, galangal, green cardamom, black cardamom and mustard seeds to the pan. Cook for 5 minutes stirring occasionally.
- Remove the green and black cardamom seeds from their pods and then put all the sweated ingredients into a mortar and pestle. Grind it all until it is fairly smooth.
- Heat the coconut oil in a saucepan over medium heat. Add the Curry Paste Base and stir until it is well mixed.
- Add the cumin, turmeric, red pepper flakes, coconut milk and fish sauce. Stir well, turn down the heat and let simmer for 10 minutes.
- Store in the refrigerator or freezer.
