Yellow curry paste
I love cooking with yellow curry paste, especially the Thai variety. It adds depth of flavour to my dishes along with other spices like lemongrass, ginger and garlic. The vibrant yellow colour of the curry paste is always a delight to see when I mix it into a curry. The flavour is a perfect balance of spicy, sweet and salty, making it a versatile ingredient. Cooking with yellow curry paste always transports me to the streets of Thailand, where the aroma of spices fills the air and tantalizes my taste buds. I love experimenting with different recipes and incorporating this delicious paste to create dishes that never fail to impress. This aromatic paste enriches various dishes with its spicy and aromatic touch.
You will need:
10 dried red chillis
3 birds eye chillis
1 tsp coriander seed powder
2 lemongrass
2 tsp turmeric powder
1 tsp ginger powder (or ginger)
2 red shallots
8 cloves garlic
2 fish sauce
1 1/2 tbsp shrimp paste
1 tsp cumin seed
1/4 tsp cardamom powder
1/2 tsp fenugreek powder
1/8 tsp white pepper
Procedure:
Each ingredient is key in creating a well-balanced and flavorful yellow curry paste. Combine all ingredients except water in a high-performance mixer. Blend to a fine paste. Add water as needed to mix better. By combining and grinding these ingredients, you can create a paste that can be used to prepare a wide variety of delicious and aromatic dishes. Experiment with different ingredient ratios to find the perfect blend that suits your taste preferences.
Green Curry Paste can be found here
Tumeric – Property – Pungent, bitter; warm; liver and spleen meridians entered.
Actions – Activate blood and move qi, dredge meridians and alleviate pain.
Indications
A. Pain of heart, chest, hypochondria and abdomen due to qi stagnation and blood stasis
B. Wind-damp arthralgia
Thai Yellow curry paste (1kg by Mae Ploy)
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