Ingredients

• 1/2 stalk lemongrass, sliced
• 2 dried yellow chillies
• 1/2 cup - chopped onion
• 2 tbsp - chopped galangal or ginger
• 1 tbsp - chopped garlic
• 1 tsp - powdered coriander
• 1 tsp - mustard seeds
• 3 tbsp - fish sauce
• 1/2 tsp - turmeric powder
• 1 tbsp - brown sugar
• 2 kaffir lime leaves - snipped into small pieces with scissors
• 1 tbsp - lemon juice
• 1/4 cup - coconut milk

How to Make Thai yellow curry paste

• Place all the ingredients in a blender and blend into a paste.
• Store in an airtight container in the refrigerator for up to two weeks (or longer).
• To use right away, place paste in a wok with some vegetable oil.
• Stir fry until fragrant (about one minute), then add some coconut milk plus some more lemongrass stalk.
• Add meat, chicken or tofu or vegetables and cook till tender.