Thai Yellow Curry Paste

Name: Thai Yellow Curry Paste
Ingredients: 4 large shallots; 4 large heads of garlic (not individual cloves - FULL HEADS of garlic); 1 6-inch piece of fresh ginger; 5-20 whole dried Thai chili peppers** (they're very small and usually found in the spice section) (I used regular dried chiles that looked like they were supposed to be Mexican but were grown in China); 1 1/2 tablespoons salt; 2-3 tablespoons turmeric; 2-3 tablespoons mild curry powder; 2 teaspoons roasted ground coriander; 3 tablespoons lemongrass paste (Gourmet Garden is perfect!); 1/4 cup packed cilantro leaves and stems

Added by

Rachel about 7 years ago

Made Never

pinchofyum.com

Ingredients

4 large shallots
4 large heads of garlic (not individual cloves - FULL HEADS of garlic)
1 6-inch piece of fresh ginger
5-20 whole dried Thai chili peppers** (they're very small and usually found in the spice section) (I used regular dried chiles that looked like they were supposed to be Mexican but were grown in China)
1 1/2 tablespoons salt
2-3 tablespoons turmeric
2-3 tablespoons mild curry powder
2 teaspoons roasted ground coriander
3 tablespoons lemongrass paste (Gourmet Garden is perfect!)
1/4 cup packed cilantro leaves and stems

Instructions

Preheat the oven to 350 degrees. Prep the aromatics: 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. Bake the aromatics: 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. Soak the chilis: While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water. Make the paste: Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency.

The paste keeps for about a week in the fridge and it freezes well!

Use the paste in:

Thai Yellow Curry with Steak and Potatoes 2 lbs. beef chuck, trimmed and cut into cubes 2 cans coconut milk (light is fine) 4 cups water, divided 1 can coconut cream 24 ounces Yukon gold potatoes, cut into bite-sized pieces 2-3 onions, thinly sliced 2 tablespoons brown sugar 1 tablespoon fish sauce 1/2 cup minced cilantro

BEEF (one hour): Heat one can of light coconut milk in a deep pot. Add the beef and simmer for 45 minutes. Add 1/2 cup water and simmer another 15-20 minutes. Add to curry. CURRY (one hour): Heat one can of coconut milk and one can of coconut cream in a deep pot until bubbling and starting to thicken a bit. Add about 3/4 cup curry paste and simmer for 5 minutes. Add the potatoes, shallots, beef, and 1/2 cup of the reserved coconut milk from step two. Stir in 3 cups water. Simmer for 30-45 minutes until potatoes are tender. Add the sugar, fish sauce, cilantro. Serve over jasmine rice.