This easy and authentic Thai yellow curry paste gets amazing results.
Thai yellow curry paste, like the other pastes, can be used in many different dishes.
The yellow colouring comes from the turmeric. I usually use fresh turmeric because it releases more moisture and I prefer the flavour. You could use dried ground turmeric if you like.
A word of warning: if using fresh turmeric, it colours everything it comes in contact with!
Making Thai yellow curry paste or any Thai curry paste for that matter can be a bit time consuming.
It doesn’t need to be though.
The traditional way of making these paste is to pound them in a pestle and mortar. This can take up to 60 minutes to pound into a smooth, buttery paste.
It does get the best results.
You can cheat though as many chefs of course do. Put all the ingredients in a food processor and blend to a paste. Done!
If you like this Thai yellow curry paste, you really should try some of these recipes too…