Ingredients

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp turmeric
• 2 tsp dried chili flakes (adjust to taste)
• 3 cloves garlic, coarsely chopped
• 2 cm fresh ginger, peeled and sliced
• 1 stalk lemongrass, white part only, finely chopped
• 1 small shallot, coarsely chopped
• 1 tsp shrimp paste (can be omitted for a vegetarian version)
• Juice of 1 lime
• 2 tbsp fish sauce
• 2 tbsp oil

Method

1. Start by toasting the coriander and cumin seeds in a dry frying pan over low heat until they become fragrant. Let them cool.
2. Grind the toasted spices using a mortar and pestle or a spice grinder to a fine powder.
3. Put the ground spice powder into a food processor or blender together with turmeric, dried chili, garlic, ginger, lemongrass, shallot and shrimp paste.
4. Blend the ingredients while adding the lime juice, fish sauce and oil a little at a time until you achieve a smooth paste.
5. Taste and adjust with extra lime or fish sauce as needed, and adjust the amount of chili if you want more heat.

Tips for using yellow curry paste

Yellow curry paste is versatile and can be used as a base in many dishes. Try it in a traditional Thai curry soup by simmering the paste with coconut milk, chicken and vegetables, or use it as a marinade for grilled fish or chicken for an explosion of flavor. Even small amounts of this yellow curry paste can bring authentic Asian taste to your meals.

Homemade yellow curry paste can be stored in an airtight container in the refrigerator for up to two weeks or frozen in smaller portions for longer storage. This makes it easy to liven up your everyday dishes whenever you want a little extra spice.