Easy Thai Yellow Curry Paste Food

EASY THAI YELLOW CURRY PASTE

Easy Thai Yellow Curry Paste image

This Easy Thai Yellow Curry Paste can be made with easy-to-find ingredients! Shallots, garlic, Thai chili peppers, ginger, lemongrass, and spices. So much flavor!

Provided by Pinch of Yum

Categories Sauce

Time 55m

Number Of Ingredients 10

Ingredients

4 large shallots
4 large heads of garlic (not individual cloves - FULL HEADS of garlic)
6-inch piece of fresh ginger
5-20 whole dried Thai chili peppers** (they're very small and usually found in the spice section, see FAQs)
1 1/2 tablespoons salt
2-3 tablespoons turmeric
2-3 tablespoons mild curry powder
2 teaspoons roasted ground coriander
3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store)
1/4 cup packed cilantro leaves and stems

Steps:

Preheat the oven to 350 degrees.
Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1 1/2 - 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The paste keeps for about a week in the fridge and it freezes well!

Nutrition Facts : Calories 139 calories, Sugar 4.3 g, Sodium 2945.9 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 4.5 g, Protein 3.9 g, Cholesterol 0 mg

AUTHENTIC THAI YELLOW CURRY PASTE

Authentic Thai Yellow Curry Paste image

You'll taste the difference with this true Thai yellow curry paste made the authentic way. Use right away, or refrigerate or freeze to use anytime.

Provided by Darlene Schmidt

Categories Dinner Sauce Ingredient

Time 20m

Number Of Ingredients 17

Ingredients

1/2 to 1 stalk lemongrass , minced
1 to 2 yellow chilies, sliced
2 shallots, sliced
1 thumb-size piece of galangal, sliced
4 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
2 tablespoons fish sauce
1/2 teaspoon shrimp paste
3/4 teaspoon turmeric
1 large pinch white pepper
2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon tomato puree
3 to 5 ounces coconut milk, divided

Steps:

Gather the ingredients.
Place all ingredients-lemongrass, chilies, shallots, galangal, garlic, coriander, garlic, coriander, ground cumin, cumin seeds, cinnamon, fish sauce, shrimp paste, turmeric, white pepper, brown sugar, lime juice, and tomato puree-using just 3 ounces of coconut milk, in a food processor or blender . Add more coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well.
Use in your favorite curry dish or store for later use. Enjoy!

Nutrition Facts : Calories 166 kcal, Carbohydrate 23 g, Cholesterol 1 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 787 mg, Sugar 10 g, Fat 8 g, ServingSize 4 Servings, UnsaturatedFat 0 g

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

EASY YELLOW THAI CURRY

Easy Yellow Thai Curry image

This recipe originally appeared on a food blog called "7th Kitchen," but I've modified it a little. My version doesn't have any milk in it and less coconut milk, too, so it's not as saucy. The sauce in this version is really rich and delicious, and I was thrilled by how easy it is to make. I used Maesri brand yellow curry paste. I can't vouch for any other brand but this one makes a really delicious curry.

Provided by GiddyUpGo

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb chicken breast, cut into bite-sized pieces
1 tablespoon vegetable oil
1 large onion, sliced
3 medium potatoes, peeled and diced
1 (14 g) can yellow curry paste (Maesri brand)
1 (13 1/2 ounce) can coconut milk

Steps:

Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
Serve with Jasmine rice.

Nutrition Facts : Calories 479.9, Fat 20.2, SaturatedFat 12.7, Cholesterol 48.4, Sodium 79, Carbohydrate 56.4, Fiber 2.9, Sugar 36.2, Protein 19

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