Thai Yellow Curry Paste
Equipment
- Baking Sheet
- Food Processor
Ingredients
- 2 large shallots peeled & halved lengthwise
- 2 large full heads of garlic
- 1 3-inch piece of fresh ginger peeled & thinly sliced
- 2-7 whole Thai chili peppers to taste
- 2¼ tsp salt
- 1-1½ tbsp turmeric to taste
- 1-1½ tbsp mild curry powder to taste
- 1 tsp ground coriander
- 1½ tbsp lemongrass paste
- 2 tbsp packed cilantro leaves and stems
Instructions
- Preheat the oven to 350 degrees.
- Peel the shallots, then slice them in half lengthwise.
- Place them on a piece of foil, then drizzle with some olive oil and wrap tightly.
- Remove the outer paper from the garlic. Slice the tops off the heads of garlic so the cloves are partially exposed.
- Drizzle with oil, and wrap each head of garlic in foil.
- Peel the ginger and slice it into thin slices.
- Arrange in a single layer, drizzle with oil, and wrap in foil.
- Place all the foil packets on a baking sheet and place them in the oven for 15 minutes.
- Remove the ginger (it should be softened), increase the oven temperature to 375 degrees. Continue roasting the shallots and garlic for 30 minutes, until golden brown and very fragrant. Open the packets and let them cool.
- Make the curry paste by squeezing the garlic from its casings into the food processor.
- Add all the other ingredients, using only two red chilies to start with.
- Pulse or puree until the yellow curry paste reaches your desired consistency.
- Taste and add more Thai chilies if desired.