Thai yellow curry paste

It is impossible to provide a completely authentic recipe for a Thai yellow curry, after all, every region and every family has its own variation.

It is often said that yellow curry is the mildest of the three known Thai curries: red, yellow and green. That depends entirely on the amount of peppers you use.

In this yellow curry we use small red rawit peppers, be careful with that, they are very hot.

Gele Currypasta in een vijzel
You can use a mortar or a food processor

What makes this Thai yellow curry so unique is that the shallot, garlic and ginger are roasted first, which makes it much milder. The specific yellow colour comes from the use of turmeric and curry powder.

You don’t even have to go to the Chinese food store for this curry paste, almost everything is available at the better supermarket. With this batch you have more than enough curry paste to make a large pan of curry for over ten times.

Gele Currypasta bewaren
Store the pasta individually in ice cube trays

You can store the paste in the fridge for at least a week, but it is way smarter to freeze it in ice cube trays, this way you can use exactly 1 or 2 cubes for your next curry dish. Use the yellow curry paste as a base for a vegetarian curry with cauliflower, chickpeas and boiled eggs.

Gele Currypasta
Thai yellow curry paste

Another curry?

Check also our other curry pastes:

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Thai yellow curry paste

Authentic yellow curry paste packed with flavour.
Servings: 10 portions
Author: Cultiviz


  • 4 large shallots or 2 sweet onions
  • 2 whole bulbs garlic
  • 10 cm ginger
  • 2 stalks lemongrass
  • splash sunflower oil
  • 5 cabe rawit peppers
  • 3 tsp turmeric
  • 2 tsp curry powder
  • 2 tsp ketumbar grounded coriander seeds
  • ½ bunch coriander
  • salt


  • Preheat the oven at 170 degrees.
  • Clean the shallots (or onions) and cut them in half.
  • Cut a little off the top of the garlic bulbs and place in an oven dish with the shallot.
  • Peel the ginger, cut into slices and scoop into the oven dish as well. Chop the lemongrass into pieces and add to the baking dish.
  • Drizzle with sunflower oil and sprinkle with a pinch of salt.
  • Place it in the preheated oven and bake for about 15 to 20 minutes. The vegetables may colour slightly, but should not become too dark.
  • Remove from the oven and let it cool down.
  • Cut the stem of the peppers and remove the seeds and seedlings if you don’t like spicy.
  • Put all ingredients in a food processor or, if you want to keep it authentic, in a mortar and turn into a nice curry. If necessary, add a dash of sunflower oil if the mass does not completely pack in the machine or in the mortar.
  • Pour directly into a clean jar and store in the fridge for a week or freeze individually in ice cube trays.

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