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.

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.

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.

Another curry?

Check also our other curry pastes:

• Thai green curry paste
• Thai red curry paste