Gaeng Gari (Thai Yellow Curry Paste)


Gaeng Gari (Thai Yellow Curry Paste)
Your rating: None Average: 4.5 (6 votes)
Author: tum
Date: 4-10-10
Servings: 4
Prep Time: 30 minutes
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This yellow curry recipe is very versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes. Make a large batch and freeze the curry into cubes. When you want to make curry, take out a cube and defrost the curry whenever you need it!

Recipe Ingredients:

  • 4 dried, red chilies
  • 2 lemongrass stalks (white section only - do not include the green parts), finely sliced
  • 2 garlic cloves, grated on a microplane
  • 3 shallots, roughly chopped
  • 1 tablespoon yellow curry powder
  • 4 tablespoons cilantro
  • 1 teaspoon ground cumin
  • 1 inch piece of galangal or ginger, peeled and grated
  • 1 teaspoon coriander seeds, ground up
  • 1 tablespoons of fish sauce (optional if you want to make this vegetarian)
  • 1 Tbsp. brown sugar
  • 2 kaffir lime leaves, sliced into very finely thin strips (about 1/16 of an inch pieces)
  • 1 Tbsp. lime juice (or the juice from 1/2 a lime)

Recipe Steps:

  • Using a mortar and pestle (a blender can be used, but the consistency won't be the same), grind the chilies and lemongrass into a smooth paste.
  • Add the remaining ingredients. Pound the ingredients until it is processed to a fine paste. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).
  • Makes 1 cup

Serving Size: 4
Preparation Time: 30 minutes

Rate this Recipe:
Your rating: None Average: 4.5 (6 votes)
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