
By Patrick Kong
Thai Yellow Curry Paste
5 steps
Prep:30min
Making your own Thai curry paste is super easy and will taste WAY better than the store bought stuff. You can make a large batch of this in advance and keep it in your fridge for up to 2 weeks or in the freezer for several months.
Updated at: Fri, 26 Jul 2024 10:34:59 GMT
Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
6
Low
Nutrition per serving
Calories102.4 kcal (5%)
Total Fat2.9 g (4%)
Carbs20.3 g (8%)
Sugars2.4 g (3%)
Protein4.3 g (9%)
Sodium459.5 mg (23%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Soak the dried red chillies in hot water for 20-30 minutes to soften them.

Step 2
(Optional, but will yield more flavour) Toast the coriander, cumin seeds, and white peppercorns in a pan until fragrant.



Step 3
In a mortar and pestle or spice grinder, grind the cumin, coriander, and white peppercorns.



Step 4
Cut the soaked chillies into small pieces and add them to a mortar and pestle (or food processor) and combine the ingredients. Pounding in a mortar and pestle will release more flavourful compounds from the ingredients, but will take longer (10-15 min).











Step 5
Jar up the paste and store in the fridge for up to 2 weeks or in the freezer for several months.
Notes
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