Yellow Curry Paste พริกแกงกะหรี่

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Yellow Curry Paste พริกแกงกะหรี่

  • Author: Pailin Chongchitnant
  • Yield: Makes enough for one "Yellow Curry" Recipe (see link)


  • 7 dried chilies, large, seeded
  • 1.5 tsp coriander seeds, toasted
  • ¾ tsp cumin seeds, toasted
  • 1/4 tsp white peppercorns
  • 1 tsp salt
  • 2 tsp curry powder
  • 2 inches lemongrass, bottom half only, finely chopped
  • 3 slices, 1/8-inch thick, galangal, finely chopped
  • 1-inch knob turmeric
  • 3 slices, 1/8-inch thick, ginger
  • 34 cloves garlic
  • 2 small heads shallots (¼ cup chopped)
  • 1 tsp shrimp paste, omit if vegetarian

Ingredients & Kitchen Tools I Use


Cut dried chilies into chunks using scissors and remove most of the seeds. Add chilies to a coffee or spice grinder and grind into a powder.

In a stone mortar and pestle, add cumin seeds, coriander seeds and white peppercorns; grind into a powder. Remove and set aside in a bowl; add curry powder to this bowl.

Add lemongrass, galangal, ginger, turmeric and salt to the mortar and pound into a paste. When the mixture feels too wet, add the dry spices to help absorb the liquid and continue to pound into a fine paste. Add ground chilies, shallots, and garlic; pound into a fine paste. Add shrimp paste and pound to mix.

Click Here for Yellow Curry Recipe

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Category: Pastes & Sauces