Yellow Curry Paste
photo by jellybeanzoo
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
10 tablespoons
- Serves:
- 8
ingredients
- 7 dried hot red chilies (long ones of the cayenne variety)
- 5 ounces shallots, chopped (140g)
- 1 tablespoon fresh lemongrass, that has been thinly sliced crossways
- 10 garlic cloves, peeled and chopped (10 if small or 5 if large)
- 1 inch piece fresh ginger, peeled and chopped (2 1/2cm)
- 1⁄2 teaspoon white pepper powder
- 1 teaspoon curry powder
- 1⁄2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped
- 1⁄2 teaspoon ground turmeric
directions
- Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
- Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
- Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
- What you do not use immediately should be refrigerated or frozen.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good! I used this to make a sweet potato curry. Next time I would cut the chili peppers right into the blender jar-save me washing one dish. LOL! I would also soak the lemongrass powder with the chili peppers. I subbed in 1 tablespoon of dried lemongrass powder. Next time I might double the cinnamon. Thank you tigerduck for sharing. Also, thank you for the freezing suggestion.
RECIPE SUBMITTED BY
Cooking is my passion!