Yellow Curry Paste

by

Tenina Holder

POSTED Wed, May 27, 2020

Serves

1

Total Time

13 MINS

Calories

823

A perfect yellow curry paste. It will keep for ages in your fridge and is perfect to whip out at a moments notice for soup, curry or mayonnaise.

recipe-image

    INGREDIENTS


  • Red chili icon
    Red chili

    8 (about 360 g)roasted

  • Water icon
    Water

    as neededboiling

  • Galangal icon
    Galangal

    15 g (about 2 ¾ tablespoons)peeled

  • Cumin seeds icon
    Cumin seeds

    1 teaspoon (about 2.1 g)

  • Coriander seeds icon
    Coriander seeds

    1 teaspoon (about 1.85 g)

  • Cloves icon
    Cloves

    3 (about 0.75 g)

  • Cinnamon stick icon
    Cinnamon stick

    ½ (about 2 g)

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6.5 g)

  • Lemongrass stalk icon
    Lemongrass stalk

    1 (about 12 g)

  • Shallot icon
    Shallot

    80 g (about 2)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Ground turmeric icon
    Ground turmeric

    1 tablespoon (about 6.9 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

    METHOD


  • 1. Place chillies into small bowl, add enough boiling water to just cover
  • 2. Place cumin, coriander seeds, cloves and cinnamon into a dry frying pan
  • 3. Toast until fragrant
  • 4. Cool slightly
  • 5. Blitz - approx 1 min, speed 9
  • 6. Drain chilies
  • 7. Place all remaining ingredients into thermomix bowl
  • 8. Chop - approx 2 sec, speed 6
  • 9. Sauté - approx 8 min, Varoma, speed 2
  • 10. Blend - approx 1 min, speed 6
  • 11. Use a little bit of the chilli soaking water as needed to bring the paste together
  • 12. Set aside until use or keep in sterilised jar in fridge until use

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