Include in Print View:

Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste

Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste recipe image
This vibrant yellow curry paste is the heart and soul of many traditional Thai dishes. Made with toasted coriander and cumin seeds, dried chilies, and a pungent kick of shrimp paste, it offers a complex balance of heat, earthiness, and savory depth. The addition of fresh aromatics like lemongrass, ginger, and garlic ensures a bright, fragrant profile that transforms simple curries into restaurant-quality meals. Perfect for making ahead, this paste keeps well in the refrigerator, allowing you to whip up a comforting bowl of Kaeng Kari in minutes. It is an essential condiment for any home cook who loves authentic Southeast Asian flavors.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 1
Calories: 33.3
Dietary: Gluten-free
Description
This vibrant yellow curry paste is the heart and soul of many traditional Thai dishes. Made with toasted coriander and cumin seeds, dried chilies, and a pungent kick of shrimp paste, it offers a complex balance of heat, earthiness, and savory depth. The addition of fresh aromatics like lemongrass, ginger, and garlic ensures a bright, fragrant profile that transforms simple curries into restaurant-quality meals. Perfect for making ahead, this paste keeps well in the refrigerator, allowing you to whip up a comforting bowl of Kaeng Kari in minutes. It is an essential condiment for any home cook who loves authentic Southeast Asian flavors.
Ingredients
  • 3 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 seeds.
  2. 2
    In a dry wok or skillet over low heat, toast the shallots, garlic, ginger, coriander seeds, and cumin seeds for about 5 minutes until fragrant and slightly browned.
  3. 3
    Allow the toasted mixture to cool, then grind it into a coarse powder using a mortar and pestle or a spice grinder.
  4. 4
    Place the soaked chilies, shrimp paste, salt, curry powder, and lemongrass into a blender.
  5. 5
    Add the ground spice mixture to the blender and blend until a smooth, fine-textured paste forms, adding a splash of water if necessary to help the blades move.

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.

Note

Storage: Transfer the finished paste into an airtight glass jar. It can be stored in the refrigerator for 3-4 months. For longer storage, freeze in small portions.

Ingredient Note: Lemongrass was listed in the original directions but missing from the ingredient list. Use the tender lower stalks, finely chopped, for best results.

Tip: If you do not have a mortar and pestle, a high-powered blender or food processor works well, though a mortar yields a more authentic texture.

Keywords: blending, chilies, chopped, coriander, cumin, curry, frying, garlic, ginger, indian, kaeng, kari, main, nam, paste, phrik, powder, salt, seeds, shallots
Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-ka-ri-yellow-curry-paste/