Easy Thai Yellow Curry Paste
This easy Thai yellow curry paste uses grocery-store ingredients, roasted aromatics, dried chiles, and warm spices to make a fragrant freezer-friendly curry base.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Ingredients
Ingredients
- 4 large shallots peeled
- 6 tablespoons avocado oil divided
- 4 large heads garlic outer paper removed and tops trimmed
- 1 6-inch piece fresh ginger peeled and thinly sliced
- 5–20 whole dried Thai chili peppers rehydrated
- 1 1/2 tablespoons salt
- 2–3 tablespoons turmeric
- 2–3 tablespoons mild curry powder
- 2 teaspoons roasted ground coriander
- 3 tablespoons lemongrass paste
- 1/4 cup cilantro leaves and stems packed
Instructions
Instructions
- Preheat the oven to 350°F.
- Wrap the peeled shallots with 2 tablespoons oil, the sliced ginger with 2 tablespoons oil, and each trimmed garlic head with 2 tablespoons oil in separate foil packets.
- Bake the packets for 15 minutes. Remove the ginger, raise the oven to 400°F, and roast the shallots and garlic for 30 minutes more, until golden and fragrant. Cool, then squeeze the garlic from its skins.
- Cover the dried chiles with boiling water and soak for 15 minutes. Drain.
- Blend the roasted aromatics, drained chiles, salt, turmeric, curry powder, coriander, lemongrass paste, and cilantro in a food processor until a smooth or slightly chunky paste forms.