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.