Authentic Thai Yellow Curry Paste

Making authentic Thai yellow curry paste is more simple than it sounds. The bright yellow color with the bold taste of the curry paste requires a few aromatic spices, fragrant herbs, and Thai seasonings will give your homemade paste the most delicious and fresh paste for your Thai curry recipes.

After making this amazing Thai yellow curry paste, make sure to use it to make these delicious yellow curry recipes that you will love! Thai pork belly with yellow curry and this super easy Thai yellow curry chicken. Both are unique and tasty in their rights! 

What is yellow curry paste made of?

Yellow curry paste is spicy Thai chilis, turmeric, garlic, shallot, lemongrass, galangal, kaffir lime zest, coriander, cumin, fennel seeds, and white peppercorns. Authentic Thai yellow curry paste also has curry powder and shrimp paste. 

Why This Recipe Works

• Making your own authentic Thai yellow curry paste from scratch allows you to control the spice level of your curry paste. You can make it as spicy or mild as you'd like by the number of chilis used!
• Freshly homemade yellow curry paste will intensify the flavors of your curries, especially if used immediately.
• Yellow curry paste freezes well, so you can make a batch, use some then freeze the rest for later. Super convenient!

What are the ingredients in Thai yellow curry paste? 

These are the key ingredients you’ll need to make authentic Thai red curry paste. Not all the ingredients are listed here, but these are the essential ones that need a little explanation and possible substitutes.

DRY SPICES

• Turmeric. Turmeric is the star ingredient in this authentic Thai yellow curry paste. It's the ingredient that gives a bright yellow color to the paste. My recipe uses fresh turmeric, but you can use ground turmeric. The powder form will give your curry an even brighter yellow color. 
• Dried red chilis. There are a few dried chilis options you can use. These are great options: Chilis for the heat in the paste, Thai bird’s eye chilis, or Piri Piri chilis, long Thai chilis (Prik Chee Fah), De Arbol, or dried Serrano chilis. 
• Curry powder. My recipe uses curry powder for the extra zing of flavors. Curry powder is a spice blend usually made with ground spices like turmeric, cumin, ginger, and pepper.
• White peppercorn. White peppercorns are made from ripe black peppercorns berries.  Use the whole peppercorn if possible, but ground white peppercorn will work too.
• Coriander seeds. Coriander seeds are available in most Asian markets. Ground coriander powder works fine too.
• Cumin seeds. Cumin seeds add citrusy, earthy, and warmth to the Thai curry pastes. Cumin powder works great too.
• Fennel seeds. Fennel seeds are a warm spice that tastes and smells similar to licorice. They look very similar to cumin seeds, be sure you grab the right ones as they are very different. 
• Salt. I recommend using kosher or Himalayan fine grain salt. Using the salt is essential if you make the curry paste in a mortar and pestle. It helps break down the oil of the peppers and makes it easier to crush them into a fine paste.

WET/FRESH HERBS

• Turmeric. You can use fresh or ground turmeric. Use less if you are using ground instead of fresh or frozen turmeric. If you find a batch of fresh turmeric, you can wash and freeze them in a glass jar for later use. They keep in the freezer for up to a year. 
• Lemongrass. Use fresh lemongrass if possible, and only use the rounded 3-5 inches part of the stem. Make sure to chop your lemongrass into fine pieces before pounding to help speed up the paste-making. Use frozen lemongrass if fresh ones are not available to you. Read more about Lemongrass and how to use it in Thai cuisine.
• Galangal. Use fresh or frozen galangal only for Thai curry paste recipes. Never use dried or powdered galangal. Also, never substitute ginger for galangal; they are two completely different ingredients with different flavors and fragrances. Most if not all Asian markets will have fresh or frozen galangal. Read more about Galangal in Thai cooking here.
• Kaffir lime zest. This is the one ingredient you may not be able to find fresh even at some well-stocked Asian markets. If you cannot find fresh kaffir limes, try this as a substitute. Use one lime zest plus 3-4 Kaffir lime leaves. If you can find key limes, use 3-4 key limes instead of 1 medium-sized lime. Key limes have a fragrant profile that is very nice to use as a substitute for kaffir limes. Read more about Kaffir limes and leaves and substitute here.
• Shallot. I don’t recommend substituting purple onions for making curry pastes. Shallots are typically available in most grocery stores.
• Garlic. Garlic is essential in making curry pastes. Since a lot of it is used in each batch, here is a trick to help you peel them more easily. Smash the garlic cloves with the flat side of a knife or a heavy kitchen tool like a pestle. It’s easier to peel off the garlic skin once smashed.
• Shrimp paste. I highly recommend Thai shrimp paste for a more authentic taste in your red curry paste. The smell is potent, but the paste will add a very deep umami taste to your curry paste. 

METHOD 1. THAI YELLOW CURRY PASTE IN A FOOD PROCESSOR

1. Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. Or microwave the chilis with water on high for 3 minutes. Carefully drain the hot liquid, pat dries the chilis, and use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in the mortar.
2. On a small skillet, toast white peppercorn, coriander, cumin, and fennel seeds on medium heat until fragrant. Once you hear a few seeds popping from the pan, turn the heat off and remove them from the pan, let them cool. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute. 

3. 

   

   
   
4. Add all the ingredients into a small food processor and blend until your paste is smooth.  Add a very tiny amount of water if your paste is too dry. You shouldn't need to, but don't use more than two tablespoons for the recipe.

   

   

   
   
5. Remove the paste for use. Done! Store unused paste in a glass jar, in the fridge for up to 10 days, and in the freezer for up to 3-4 months. 

METHOD 2. THAI YELLOW CURRY PASTE IN A MORTAR AND PESTLE

1. Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. Or microwave the chilis with water on high for 3 minutes. Carefully drain the hot liquid, pat dries the chilis, and use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in the mortar.
2. On a small skillet, toast white peppercorn, coriander, cumin, and fennel seeds on medium heat until fragrant. Once you hear a few seeds popping from the pan, turn the heat off and remove them from the pan, let them cool. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute. 
3. Add the chilis and salt into a mortar and pestle and pound into a paste.

   

   

   
   

   

   

   
   
4. Add galangal and lemongrass, and keep on pounding!
5. Add garlic and shallot and kaffir lime zest; you guess it, pound away into a paste. (;
6. Add turmeric and the ground toasted spices; keep going, almost done.

   

   

   
   
7. Finally, add the shrimp paste and pound everything well until nice paste forms. Remove the paste and use it immediately for a curry. Refrigerate for up to 10 days. Refrigerate for up to 10 days. You can freeze the paste for up to 4-6 months. 

Helpful Kitchen Notes for Making Thai Yellow Curry Paste

• When handling chilis and removing the seeds, kitchen gloves are a must, or you can hurt yourself with the hot oils of the chilis burning your skin. It’s a very unpleasant experience. 
• Don’t let the seeds get too burnt, or your paste will have an unpleasant bitter taste. Once a few seeds start to pop, shake the pan a few times, turn the heat off and let it sit to cool. 
• Use a solid, strong mortar and pestle to pound away the ingredients. It’s an arm workout to make curry paste the traditional way. Make sure you don’t use clay, marble, wooden or decorative mortar and pestle for this job. 
• Best not to pound more than three ingredients at a time as it gets tiresome to pound in large quantities. Also, you may have big chunks of uncrushed ingredients if adding too many items. 
• Always pound the toughest and most fibrous ingredients first, as listed in the steps above and in the recipe card. 
• Add the shrimp paste last. It’s the softest ingredient for the paste, and if added too soon, I find it more difficult to pound the ingredients into a paste because it's too wet and slippery.
• Shrimp paste is a must for the traditional umami flavors that ties all the strong spices and herbs together. Don’t skip out if you can help it! 
• Using a smaller mortar and pestle, you can break up your paste into smaller 2-3 batches to ease pounding the ingredients together. Add them all together in a bowl for the final finished paste. 
• You can turn a Thai yellow curry paste recipe vegetarian or vegan by vomiting the shrimp paste and instead using vegemite or marmite.

FAQs  

What is yellow curry sauce made of?

Yellow curry is made from yellow curry paste. The paste is made with dried red chilis, turmeric, shallot, garlic, several fragrant spices, and a few other Thai ingredients processed into a bold, bright and tasty yellow curry paste used in Thai cooking.  

What is a good Thai curry paste?

There are many great Thai curry pastes in Thai cuisine. The main ones are red, green, yellow, massaman, Penang, prik khing, jingle, choo chee and so much more! Check out my recipe links, and stay tuned for a few more! 

How can I make Thai curry paste better?

Use the freshest ingredients to make your homemade Thai curry paste better. I like to make my paste in the summer when fresh ingredients are in season. Make a big batch of your favorite curry pastes and freeze them for use in the winter months for making curries.  

More Thai Recipes You'll Love!

• Thai pork belly with yellow curry
• Authentic Thai green curry paste
• Thai red curry with chicken and pineapple
• Authentic homemade Thai red curry paste
• Easy Thai yellow curry chicken
• Authentic Thai red curry recipe

** Love a recipe you've tried? Please leave a 5-star ?rating in the recipe card below and/or a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram! **

Authentic Thai Yellow Curry Paste, แกงกะหรี่

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• Author: Suwanee
• Total Time: 30 minutes
• Yield: 1 cup 1x
• Diet: Low Calorie

Print Recipe

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Description

Making authentic Thai yellow curry paste is more simple than it sounds. The bright yellow color with the bold taste of the curry paste requires a few aromatic spices, fragrant herbs, and Thai seasonings will give your homemade paste the most delicious and fresh paste for your Thai curry recipes.

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Ingredients

Scale 1x2x3x

• 5-10 long dried chilis, deseeded & stems removed (wear gloves when handling hot chilis).
• 2 teaspoon salt
• 2 teaspoon whole white peppercorn
• 2 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon curry powder
• 3 tablespoon fresh turmeric or 1 ½ tablespoon turmeric powder
• 1 tablespoon galangal, chopped small
• 2 ½ tablespoon lemongrass, finely chopped
• 3 tablespoon garlic, chopped small
• ⅓ cup shallot, diced small
• 1 tsp kaffir lime zest or *substitute* ½ teaspoon regular lime zest + 1 kaffir lime leaves
• 1 tablespoon shrimp paste
• ½ -2 teaspoon water *as needed only

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Instructions

In a food processor

1. Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. Or microwave the chilis with water on high for 3 minutes. Carefully drain the hot liquid, pat dries the chilis, and use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in the mortar. 
2. On a small skillet, toast white peppercorn, coriander, cumin, and fennel seeds on medium heat until fragrant. Once you hear a few seeds popping from the pan, turn the heat off and remove them from the pan, let them cool. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute. 
3. Add all the ingredients into a small food processor and blend until your paste is smooth.  Add a very tiny amount of water if your paste is too dry. You shouldn't need to, but don't use more than two tablespoons for the recipe. 
4. Remove the paste for use. Done! Store unused paste in a glass jar, in the fridge for up to 10 days, and in the freezer for up to 3-4 months. 

In a mortar and pestle

1. Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. Or microwave the chilis with water on high for 3 minutes. Carefully drain the hot liquid, pat dry and use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in the mortar. 
2. On a small skillet, toast white peppercorn, coriander, cumin, and fennel seeds on medium heat until fragrant. Once you hear a few seeds popping from the pan, turn the heat off and remove them from the pan, let them cool. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute. 
3. Add the chilis and salt into a mortar and pestle and pound into a paste. 
4. Add galangal, lemongrass, and kaffir lime zest. Keep on pounding!
5. Add garlic and shallot, you guess it, pound pound pound into a paste. (;
6. Add turmeric and the toasted ground spices. Keep going. Almost done!
7. Last, add the shrimp paste and pound everything well until nice paste forms. Remove the paste and use it immediately for a curry. Refrigerate for up to 10 days. Refrigerate for up to 10 days. You can freeze the paste for up to 4-6 months. 

Notes

• When handling chilis and removing the seeds, kitchen gloves are a must, or you can hurt yourself with the hot oils of the chilis burning your skin. It’s a very unpleasant experience. 
• Don’t let the seeds get too burnt, or your paste will have an unpleasant bitter taste. Once a few seeds start to pop, shake the pan a few times, turn the heat off and let it sit to cool. 
• Use a solid, strong mortar and pestle to pound away the ingredients. It’s an arm workout to make curry paste the traditional way. Make sure you don’t use clay, marble, wooden or decorative mortar and pestle for this job. 
• Best not to pound more than three ingredients at a time as it gets tiresome to pound in large quantities. Also, you may have big chunks of uncrushed ingredients if adding too many items. 
• Always pound the toughest and most fibrous ingredients first, as listed in the steps above and in the recipe card. 
• Add the shrimp paste last. It’s the softest ingredient for the paste, and if added too soon, I find it more difficult to pound the ingredients into a paste because it's too wet and slippery.
• Shrimp paste is a must for the traditional umami flavors that ties all the strong spices and herbs together. Don’t skip out if you can help it! 
• Using a smaller mortar and pestle, you can break up your paste into smaller 2-3 batches to ease pounding the ingredients together. Add them all together in a bowl for the final finished paste. 
• You can turn a Thai yellow curry paste recipe vegetarian or vegan by vomiting the shrimp paste and instead using vegemite or marmite.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d so appreciate it! **

• Prep Time: 15
• Cook Time: 15
• Category: Curries
• Method: Food processor
• Cuisine: Thai

Keywords: authentic Thai yellow curry paste, thai yellow curry paste, yellow curry paste, thai curry, authentic thai curry paste