Yellow curry paste is the mildest, and easiest to make, of the Thai curry pastes. I have yet to come across a store bought curry paste that beats the flavour and freshness of my homemade preservative free pastes. Use the paste liberally in curries and stir fries.
3 small fresh yellow chillies, chopped
3 garlic cloves, chopped
4 shallots, chopped
3 tsp ground turmeric
1 tsp salt
12-15 black peppercorns, crushed
1 lemon grass stalk (white part only), chopped
2cm piece fresh ginger root, chopped
Put all the ingredients in a food processor or small blender and process to a thick, smooth paste. Transfer to a sealable glass jar and store in the refrigerator for up to a week.
Recent Comments