Thai Yellow Curry Paste
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 …
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Most Thai curries start with a prepared paste. These curry pastes get the curry and other dishes that call for them off to a good start, adding salty, sour and spicy flavours that you can then adjust with other ingredients as you cook your meals.
Photo by Kris Kirkham for my cookbook ‘The Curry Guy Thai’.
Why you should prepare your own delicious pastes?
Curry pastes play a huge role in how good your Thai cooking will be. If you take the time to prepare your own homemade pastes, your curries and other Thai dishes will be better and more authentic.
Shop bought pastes tend to use fewer, fresh ingredients and can be a bit salty too. By preparing your own curry pastes, you can taste and adjust their flavour, giving you much more control over how the end curry tastes.
The following pastes can be made the authentic way in a pestle and mortar or in a blender or food processor. All is explained in the following recipes.
Pounding the paste ingredients in a pestle and mortar will get you more authentic results. Some say this method is better for flavour too.
Most chefs these days will use a blender or food processor to blend their pastes. This is much faster and will still get you far better results than anything you can purchase.
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 …
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