YELLOW CURRY PASTE RECIPE RECIPES

Name: Yellow Curry Paste
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 10 tablespoons, 8 serving(s)
Ingredients: 7 dried hot red chilies (long ones of the cayenne variety); 5 ounces shallots, chopped (140g); 1 tablespoon fresh lemongrass, that has been thinly sliced crossways; 10 garlic cloves, peeled and chopped (10 if small or 5 if large); 1 inch piece fresh ginger, peeled and chopped (2 1/2cm); 1/2 teaspoon white pepper powder; 1 teaspoon curry powder; 1/2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped; 1/2 teaspoon ground turmeric

YELLOW CURRY PASTE RECIPE - FOOD.COM

Yellow Curry Paste Recipe - Food.com image

I love making my own curry pastes for my favourite Thai curries. Yellow Curry Paste is milder than Red or Green Curry Paste because it contains less chillies. Curry powder and turmeric make the paste yellow. Different to the Red and Green Curry Paste it also contains cinnamon but no coriander roots. This paste keeps for two weeks in the fridge but it also freezes well. Just wrap some of the paste (say 2-3 tablespoons) in tinfoil, label, and freeze. This way, you will always have curry paste and it can even be used frozen (well, that's at least what I sometimes do). The recipe comes from Madhur Jaffreys Ultimate Curry Bible and she got it from the Grand Hyatt Erawan in Bangkok. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. For a Red Curry Paste see recipe #133926.

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 10 tablespoons, 8 serving(s)

Number Of Ingredients 12

Ingredients

7 dried hot red chilies (long ones of the cayenne variety)
5 ounces shallots, chopped (140g)
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
10 garlic cloves, peeled and chopped (10 if small or 5 if large)
1 inch piece fresh ginger, peeled and chopped (2 1/2cm)
1/2 teaspoon white pepper powder
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped
1/2 teaspoon ground turmeric

Steps:

Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.

Nutrition Facts : Calories 23.7, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3.7, CarbohydrateContent 5.3, FiberContent 0.6, SugarContent 0.2, ProteinContent 0.8

THAI YELLOW CHICKEN CURRY RECIPE | ALLRECIPES

Thai Yellow Chicken Curry Recipe | Allrecipes image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Asian

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, CarbohydrateContent 22.2 g, CholesterolContent 57.8 mg, FatContent 36.1 g, FiberContent 3.6 g, ProteinContent 25.8 g, SaturatedFatContent 26.6 g, SodiumContent 470.5 mg, SugarContent 3.6 g

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