My husband and I love curry. Any curry. All curry.
He has this dish that he makes with either chicken or beef, curry, and potatoes. Maybe a traditional curry dish? Maybe not? I don’t know.. all I know is that it is good. He cubes the beef (or chicken) and potatoes and puts it in a big pot with curry and other seasonings and lets it cook for about 2-3 hours.
It always turns out amazing and something we eat regularly when both of us don’t feel like cooking. Ya know, because you just throw everything in a pot and let it cook until it’s done.
We actually made it last night because both of us are sick and neither of us felt like cooking. He used to make the curry concoction with regular curry powder and a few other spices, but recently I found a recipe for homemade Thai yellow curry paste from Pinch of Yum and decided I wanted to give try and make our own, similar version.
So I actually made this curry paste about 3 months ago and then froze it after using some of it to make a batch of his beef curry. And when the hubby was searching for curry paste yesterday, I told him to use this – because he is notorious for forgetting that we have certain things.
This paste is perfect in our little curry dish and gives the right amount of heat without being too spicy so that the kids can actually eat it.
Yes, they love his easy little curry dish just as much as we do.
Of course you can add more chili peppers to make it more spicy or less peppers for less spice. What I love about this is that it’s a concentrated curry paste so a little goes a long way when you go to actually use it in a dish.
Like I said, we have had ours for about 3 months and have use it about 3-4 times so far and there is still 1/2 of the jar left. So don’t think that you have to use it all at one time… just use what you need and then freeze the rest.
It’s also super customizable so you can make more or less flavors shine through depending on your taste.
Thai Yellow Curry Paste
- 4 shallots
- 4 whole garlic heads
- 4 dried chili peppers
- 4 Tbsp ginger paste
- 2 Tbsp salt
- 2 Tbsp ground turmeric
- 3 Tbsp curry powder
- 2 tsp ground coriander
- 3 Tbsp lemongrass paste
- 1/2 cup fresh cilantro
- Preheat oven to 350° F. Prep baking pan by lining with foil.
- Peel shallots, place on baking pan. Cut tops off whole garlic heads so that the cloves are partially exposed and place on baking pan. Drizzle all with oil, cover baking pan with foil and bake at 350° F for 15 minutes.
- Increase temperature of oven to 400° F and finish roasting for additional 20-30 minutes or until just golden brown. Remove from oven and let cool.
- While the shallots and garlic are roasting, place dried chilies in water, just to cover tops, and soak for 15-20 minutes to re-hydrate. Drain water.
- After everything has roasted and cooled place all ingredients into a food processor and puree until paste forms.
- Scoop into airtight container and store in refrigerator for up to one week or in the freezer for 3-6 months, until ready to use.