Yellow curry paste
Category:
Main
Free from:
egg, meat, gluten, milk/lactose, nuts, sesame, soya, lupin, fish, seafood, celery, sulphites
Contains:
shellfish (shrimp), mustard
Alternatives:
Omit the shrimp paste for a vegan/vegetarian option
Preparation time:
20-30 minutes
Cooking time:
5 minutes
Serves:
8-10
Ingredients
1-3 dried chilli(s)
1/2 Stalk lemongrass (chopped)
5 slices dried galangal or fresh ginger (finely sliced)
1 shallot (peeled and finely chopped)
2 cloves garlic (peeled and finely chopped)
2 kaffir lime leaves (stem removed and finely chopped)
½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon peppercorns
1 teaspoon dried turmeric
1 teaspoon yellow curry powder e.g. Schwartz mild curry powder (check for gluten if using an alternative)
½ teaspoon shrimp paste
¼ teaspoon salt
Method
1. Prepare the chilli(s), lemongrass, galangal, shallot, garlic and lime leaves
2. Toast the cumin and coriander seeds in a hot, dry frying pan for a few minutes until slightly browned
3. Put the cumin, coriander and peppercorns in a pestle and mortar and grind to a powder
4. Add the chilli(s), lemongrass, galangal/ginger, shallot, garlic, lime leaves, turmeric and salt and continue grinding until all the 5. ingredients are mixed thoroughly
6. Add the shrimp paste and yellow curry powder and grind to a fine paste
7.Put the paste in an airtight container and use as needed. It will keep for up to a month in the fridge and can also be frozen
Serving suggestion: See the Thai yellow curry recipe
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
