Kaeng Kari - Yellow Curry Paste

  • Yield:1 about 0.75 cups paste
  • Time:
    1 hr, 1 min show details
Tags: Thai, condiment, spice blend, Asian

Ingredients

  • 6
    dried red chilies, large, deseeded
  • 4
    shallots, peeled and chopped
  • 3
    lemongrass stalks, tender white parts only, sliced thin
  • 6
    garlic cloves, peeled
  • fresh ginger, peeled and chopped
  • 1 teaspoon
    white peppercorns, ground
  • 1 tablespoon
    curry powder
  • 1 teaspoon
    ground cumin
  • 1 teaspoon
    ground coriander
  • ½ teaspoon
    ground cinnamon
  • 1 teaspoon
    belacan, toasted
  • 2 teaspoons
    ground turmeric
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Equipment

  • high-speed blender or food processor

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Preparation

  1. 1 hr

    Soak the dried chilies in hot water for at least 1 hour until completely softened. This is crucial — hard chilies will never blend smooth.

  2. 1 min

    Toast the belacan in a dry pan for 1-2 minutes until fragrant. This awakens the umami depth that makes Thai curry pastes so complex.

  3. Add chilies with their soaking liquid to a powerful blender or food processor. Add remaining ingredients and blend, scraping down sides frequently. (A granite mortar and pestle is traditional and gives the best texture, but requires patience and strong arms)

  4. Blend until you achieve a completely smooth, aromatic paste with no fibrous bits remaining. This should take several minutes of persistent blending.

  5. Store in the refrigerator for up to 2 weeks or freeze in tablespoon portions wrapped in plastic. The oils will separate slightly — this is normal.

Notes

Yellow curry paste is the gentlest of Thai curry pastes — the turmeric and curry powder give it warmth while the reduced chilies keep the heat manageable. Unlike Malaysian rempah, this paste isn't fried before use but goes directly into coconut milk.

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