Yellow Curry Paste

The color is provided by turmeric and curry powder, while the spicy flavor comes from dried chilies.

Details

  • Preparation Time: 130 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 2
  • Number of Servings: 8

Ingredients

  • 7 pieces Chili peppers, red chili, fresh

  • 140 g Shallot

  • 1 piece Lemongrass

  • 10 pieces Garlic, fresh

  • 1 piece Ginger, fresh

  • 0.5 teaspoons Spices, pepper, white

  • 1 teaspoon Spices, curry powder

  • 0.5 teaspoons Spices, cumin seeds

  • 1 teaspoon Spices, coriander - seeds

  • 0.5 teaspoons Spices, cinnamon, ground

  • 0.5 teaspoons Spices, turmeric, ground

Steps

  1. First, soak the chilies. Place them in a bowl, pour hot water over them, and let them soak for 1 to 2 hours. Meanwhile, prepare the other ingredients. Peel and finely chop the shallots and garlic. Wash the lemongrass stalk and remove the outer tough leaves. Slice the bottom third of the stalk into rings. Peel the ginger and cut it into small pieces.

  2. Remove the stems from the soaked chilies, then transfer them along with the soaking liquid to a mortar. Add the shallots, garlic, lemongrass, and all the spices. Grind everything into a smooth paste.

Nutrition Information (Per 100g)

  • Calories: 91.07 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 19.26 g
    • Sugars: 2.1 g
  • Protein: 2.69 g
  • Fiber: 1.52 g

Advice

Store the prepared paste in a sealed jar in the refrigerator for about 2 weeks. You can also blend the ingredients into a paste using a kitchen blender. Optionally, add a bit of shrimp paste.