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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Thai Yellow Curry Paste

2.0

4 large shallots

6 tablespoons avocado oil

4 large heads of garlic (not individual cloves – FULL HEADS of garlic)

6-inch piece of fresh ginger

5-20 whole dried Thai chili peppers

1 ½ tablespoons salt

2-3 tablespoons turmeric

2-3 tablespoons mild curry powder

2 teaspoons roasted ground coriander

3 tablespoons lemongrass paste

¼ cup packed cilantro leaves and stems

Preheat the oven to 350 degrees.
Peel the shallots – then drizzle with 2 tablespoons oil and wrap in foil.
Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with 2 tablespoons oil, and wrap in foil.
Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with 2 tablespoons oil, and wrap each head of garlic in foil.
Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency.

Course🍯Sauce

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇹🇭Thai

Occasions🥣Cooking Base📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 13 weeks ago

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