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Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste Et

Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste Et recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 33.3
Dietary: Gluten-free
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
  • 3 ea Dried chilies
  • 3 tablespoon Chopped shallots
  • 1 tablespoon Chopped garlic
  • 1 teaspoon Chopped ginger
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Chopped lemongrass
  • 1 teaspoon Shrimp paste
  • 1 teaspoon Salt
  • 2 teaspoon Curry powder
Directions
  1. 1
    Soak dried chilies in hot water for 15 minutes until softened, then drain and remove stems and seeds.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Allow the fried spice mixture to cool slightly, then grind it into a fine powder using a mortar and pestle or a spice grinder.
  5. 5
    Place the soaked chilies, ground spice mixture, shrimp paste, salt, and curry powder into a blender or food processor.
  6. 6
    Pulse and blend until a smooth, fine-textured paste forms, scraping down the sides as needed.
  7. 7
    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.

Keywords: thai, curry paste, yellow curry, nam phrik, kaeng kari, homemade, spicy, aromatic, shrimp paste, coriander, cumin, dried chilies, garlic, ginger, shallots, lemongrass, condiment, authentic
Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-ka-ri-yellow-curry-paste-et/