Thai Yellow Curry Paste

Definitely a winner of a template recipe found on,

I omitted the shrimp paste to get a vegetarian version. The result was still delicious.


– 7 dried chilies

– 5 ounces shallots

– 1 TBSPN lemongrass

– 10 garlic cloves

– 1 inch piece of ginger

– 1/2 tspn pepper

– 1 tspn curry powder

– 1/2 tspn ground cumin

– 1 tspn ground coriander

– 1/2 tspn ground cinnamon

– 1/2 tspn ground turmeric

– salt to taste


Combine ingredients in a spice blender with a TBSPN oil and enough water to form a thick paste (I used 6-7 TBSPN’s). Use 2-3 TBSPN’s of curry paste per recipe.  Leftover paste can be frozen in pre-partitioned serving sizes.


In a large pan stir fry onions. Once translucent add 1/2 tspn mustard seeds. Allow 2-3 minutes to fry, continue stirring.

Add vegetables or meat if using. Cook until reaches desired consistency. Add the yellow curry paste, ~ 3 TBSPNS.

Temper the spices, stir until fragrant.

Add coconut milk, and reduce heat to low. Simmer for color and flavors to blend.

Serve with lime slices and fresh chopped coriander.



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