Yellow Curry Paste, or “Kaeng Ka-Ree” in Thai, is used in many of the Thai curry recipes. The paste includes turmeric, which gives the curry its typical golden-yellow color. Yellow curry is considered milder than other Thai curries. But that totally depends on the number of chillies used in the recipe of course. You decide yourself how spicy the paste will be, but we advice to make it spicy and use less in the curry recipes.
VEGAN YELLOW CURRY PASTE
Prep time: 60 Minutes - Cook time: 45 minutes - Total time : 105 minutes - Makes 1 1/2 to 2 cups
INGREDIENTS
4 large shallots
4 large heads of garlic (not individual cloves – really 4 bulbs!)
1 6-inch piece of fresh ginger
5–20 whole small Thai chili peppers
1 1/2 tablespoons salt
2–3 tablespoons turmeric
2–3 tablespoons mild curry powder
2 teaspoons roasted ground coriander
3 tablespoons pureed lemongrass paste (blend lemongrass stalks (middle part) in a blender with some water
1/4 cup packed cilantro leaves and stems
EQUIPMENT
Oven
Spatula
Blender or food processor
Jar for storage
PREPARATION
Preheat the oven to 180° Celsius
Peel the shallots – then drizzle with oil and wrap in aluminium foil.
Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil.
Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
Puree the lemongrass
METHOD
Place all the aluminium foil packets on a baking sheet.
Bake for 15 minutes in the oven.
Remove the ginger (it should be soft), increase the temperature to 200 ° Celsius, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant.
Take out the oven and let cool
When cooled, you can squeeze the garlic cloves out of the rest of their paper.
Make the paste: Put all ingredients in a food processor or very strong blender.
Pulse or puree until the yellow curry paste reaches your desired consistency.
Store in airtight jar in the fridge. The paste keeps for about a week in the fridge and it freezes well!
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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