Easy Yellow Curry Paste
This recipe is as easy as one, two, three. Once you have all of your ingredients together, blend, and enjoy in a variety of dishes! After you’ve made this paste, it makes flavoring dishes so simple. For curry, I use about 5 Tbsp. It can be a quick add to things like soup, dressing, even quinoa for nourish bowls, bringing the fresh, spicy tastes of Thailand in a matter of spoonfuls :)
Easy Yellow Curry Paste
time: 10 minutes // makes: approx. 18 Tbsp
1 medium sweet onion (roughly chopped, you can use which ever type of onion you prefer, a shallot would also work nicely)
6 garlic cloves (without the skin)
1 inch piece fresh ginger (skinned and roughly chopped, or use 2-3 tsp ground ginger)
1-2 Thai chilis (depending on desired heat, for less heat remove seeds, remove stems, I also use crushed red pepper flakes when I don’t have these on hand or when I want more spice)
1/2 tsp salt
1 Tbsp ground turmeric (could also use fresh, be careful as it does stain)
1/2 tsp black pepper (to enhance the magical, healing properties of turmeric)
1 Tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1-2 Tbsp coconut sugar or maple syrup (to balance heat)
juice of 1/2 medium-sized lemon or lime (I prefer lime, but use whichever you have on hand)
optional: 1 drop of food-grade lemongrass essential oil or 1 stalk fresh lemongrass (root and tip trimmed, then chopped)
1) Prepare fresh ingredients. Wash, skin, and chop if necessary (depending on the power of your food processor).
2) To a food processor (or blender with a narrow base), add all ingredients and blend until a paste forms, scraping down sides as needed. Some ingredients may take longer than others. Be patient, keep blending, you’re almost there! (Note: depending on the size of your food processor, you may have to blend the onion first, then add other ingredients)
3) Taste and adjust flavor as needed.
4) Store in an air-right container in fridge for one week.
5) For longer storage, divide in ice tray using 1 Tbsp per serving, freeze, and store in a freezer safe container for up to a month.
… and that’s it!
If you use this recipe, be sure to comment or tag me in a photo on Instagram (@lydiamendel) and let me know how you liked it. I look forward to seeing all the ways you incorporate this into your dishes!
Until next time :)