Thai yellow curry paste

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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.