Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This traditional Thai yellow curry paste is the heart and soul of many classic dishes. By dry-frying whole spices like coriander and cumin, you release their essential oils, creating a complex, nutty foundation that jarred pastes simply can’t match. The combination of dried chilies, aromatics, and fermented shrimp paste delivers a rich, savory, and mildly spicy flavor profile. It pairs beautifully with coconut milk, chicken, or tofu. While it requires a bit of effort to grind and blend, the fresh aroma is well worth it. Make a large batch and freeze portions for quick, authentic meals.
0
Add to Favorites
Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste Et
Description
This traditional Thai yellow curry paste is the heart and soul of many classic dishes. By dry-frying whole spices like coriander and cumin, you release their essential oils, creating a complex, nutty foundation that jarred pastes simply can't match. The combination of dried chilies, aromatics, and fermented shrimp paste delivers a rich, savory, and mildly spicy flavor profile. It pairs beautifully with coconut milk, chicken, or tofu. While it requires a bit of effort to grind and blend, the fresh aroma is well worth it. Make a large batch and freeze portions for quick, authentic meals.Ingredients
Directions
-
Soak dried chilies in hot water for 15 minutes until softened, then drain and remove stems and seeds.
-
In a dry wok or skillet over low heat, toast the coriander seeds and cumin seeds for 2-3 minutes until fragrant, being careful not to burn them.
-
Add the chopped shallots, garlic, ginger, and lemongrass to the wok and dry fry for another 2-3 minutes until the aromatics are softened and fragrant.
-
Allow the fried spice mixture to cool slightly, then grind it into a fine powder using a mortar and pestle or a spice grinder.
-
Place the soaked chilies, ground spice mixture, shrimp paste, salt, and curry powder into a blender or food processor.
-
Pulse and blend until a smooth, fine-textured paste forms, scraping down the sides as needed.
-
Transfer the finished paste to a clean glass jar.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 33.3kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.1g1%
- Cholesterol 1.9mg1%
- Sodium 4881.0mg204%
- Total Carbohydrate 6.7g3%
- Dietary Fiber 2.0g8%
- Sugars 2.7g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
thai, curry paste, yellow curry, nam phrik, kaeng kari, homemade, spicy, aromatic, shrimp paste, coriander, cumin, dried chilies, garlic, ginger, shallots, lemongrass, condiment, authentic
