Yellow Curry Paste Recipe
The absolute best way to homemade curry starts with homemade curry paste. Follow this yellow curry paste recipe for all your yellow curry dishes. Keeps for a week in the fridge or freeze in ice cube trays and use in a weeknight pinch. Enjoy!
5 heads of garlic
1 5 inch piece of fresh ginger
2 tbsp shrimp paste (optional)
RawSpiceBar's Bird's Eye Chili Peppers
3 tbsp RawSpiceBar's turmeric powder
3 tbsp RawSpiceBar's Madras Curry Powder
1/4 cup fresh cilantro
1. Preheat oven to 350 degrees. Peel shallots, ginger and chop garlic heads. Drizzle with oil and wrap in foil. Bake ginger 15 minutes, shallots and garlic for 30 minutes until both are soft.
2. Add all to food processor or blender and pulse until a paste is formed. Keeps for a week in the refrigerator or use in your yellow curry recipes. Enjoy!