Thai Yellow Curry Paste

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Recipe's preparation

Preheat the oven to 180c.

Prep the aromatics:
Peel the shallots (or quartered onion) – 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. When cooled, you can squeeze the garlic cloves out of the rest of the paper.

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 TM. Speed 4 for 1 min or pulse until the yellow curry paste reaches your desired consistency.


To make your curry:

Sautee 1/3 - 1/2 cup of paste.
Add protein and sautee.
Add vegetables and sautee.
Add two 400ml cans of coconut milk.
Add brown or palm sugar and salt to taste.

The recipe should make about 1 1/2 – 2 cups of curry paste.

The paste keeps for about a week in the fridge OR months in either the freezer or a preserving jar.