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    Home » Recipes » All Recipes » Sauces & Pastes » Yellow Curry Paste พริกแกงกะหรี่

    Yellow Curry Paste พริกแกงกะหรี่

    Published: Sep 1, 2014 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

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    Yellow Curry Paste พริกแกงกะหรี่

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

    • 7 dried chilies, large, seeded
    • 1.5 tsp coriander seeds, toasted
    • ¾ tsp cumin seeds, toasted
    • ¼ tsp white peppercorns
    • 1 tsp salt
    • 2 tsp curry powder
    • 2 inches lemongrass, bottom half only, finely chopped
    • 3 slices, ⅛-inch thick, galangal, finely chopped
    • 1-inch knob turmeric
    • 3 slices, ⅛-inch thick, ginger
    • 3-4 cloves garlic
    • 2 small heads shallots (¼ cup chopped)
    • 1 tsp shrimp paste, omit if vegetarian

    Ingredients & Kitchen Tools I Use


    Instructions

    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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    « Yellow Curry แกงกะหรี่ (gaeng garee)
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    Reader Interactions

    Comments

    1. David

      April 09, 2022 at 8:50 am

      Hi

      What curry powder mixture do you use? I cannot find Thai Curry Powder in UK and homemade ones i can find consist of Turmeric, Bay Leaves, coriander, cumin, ginger, chilli flakes, white pepper and whole clove but don't know if this is authentic or not

      Thanks

      David

      Reply
      • Pailin Chongchitnant

        April 11, 2022 at 1:46 pm

        THere's no need to stress out about the curry powder, even in Thailand they differ from place to place. So my rule of thumb is if it smells good to you, it's good to use. Whatever is available at your non-Asian grocery store is fine, something more adventurous at Indian stores is also good to use.

        Reply
    2. Myron

      January 09, 2022 at 3:02 pm

      Can o substitute cayenne powder for dried chilies? If so, how much would be the equivalent of 8-10 large dried chilies?

      Reply
      • Pailin Chongchitnant

        January 20, 2022 at 12:00 pm

        The weight of the dried chilies come to about 10 grams, so you can substitute that amount of cayenne. HOWEVER. I've never tried cayenne so maybe start with 8 grams and see if it's too spicy or not. You can always add more to the curry itself!

        Reply
    3. Koen

      August 17, 2021 at 1:30 pm

      Why not just grind all dry spices? 🙂

      Reply
      • Adam from HTK

        August 19, 2021 at 11:47 am

        Hi Koen! Not sure what you mean by "grind" as they are ground in a mortar and pestle. "In a stone mortar and pestle, add cumin seeds, coriander seeds and white peppercorns; grind into a powder." Can you expand on that? Cheers! Adam

        Reply
    4. Erin

      December 26, 2020 at 12:20 pm

      Can you use ground turmeric if you can't get fresh tintuic? I seem to have lost my fresh tumeric in the freezer and would prefer not to go to the grocery store solely for it given the pandemic! If yes, how much would you substitute? Thank you so much in advance!

      Reply
      • Pailin Chongchitnant

        July 02, 2021 at 3:57 pm

        Sorry this was missed! I'd sub ½ tsp ground turmeric for this recipe.

        Reply

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