Yellow Curry Paste
Ingredients
- 7 dried hot red chilies (long ones of the cayenne variety) ⓘ
- 5 ounces shallots, chopped (140g) ⓘ
- 1 tablespoon fresh lemongrass, that has been thinly sliced crossways ⓘ
- 10 garlic cloves, peeled and chopped (10 if small or 5 if large) ⓘ
- 1 inch piece fresh ginger, peeled and chopped (2 1/2cm) ⓘ
- 1/2 teaspoon white pepper powder ⓘ
- 1 teaspoon curry powder ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1 teaspoon ground coriander ⓘ
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped ⓘ
- 1/2 teaspoon ground turmeric ⓘ
Instructions
- Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
- Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
- Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
- What you do not use immediately should be refrigerated or frozen.
Nutrition & Diet Analysis (per serving)
736
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).