Curry Time!


Okay, I know I said you could buy the curry paste but trust me, making it from scratch is:

  • Not really that hard
  • Provides BIG flavor even in little doses (like in this recipe)
  • Allows you to control the flavor
  • Saves you time and money
  • Inspires you to get creative

Convinced? Go and make it!

Thai Yellow Curry Paste made from scratch adds a TON of flavor to food. And it's easy to make. Find out how at
Check it out online

Thai Yellow Curry Paste

Although making your own Thai Yellow Curry Paste from scratch seems intimidating, this recipe breaks it down into manageable steps. You’ll never have to buy store bought curry paste again and the effort is well worth the rewards.

Course Main Dishes  

Cuisine Thai Cuisine  

Prep Time 30 minutes 

Cook Time 32 minutes 

Total Time 1 hour 2 minutes 

Servings 2 cups 


  • 2 shallots unpeeled
  • 4 heads of garlic, unpeeled with the tops cut off or you can use 40 pre-peeled garlic cloves
  • 1 inch of galangal peeled and thinly sliced
  • 1 inch of ginger peeled and thinly sliced
  • 1 teaspoon coriander seeds
  • 10 dried red Thai chiles
  • 5 lemongrass stalks thinly sliced
  • 3 tablespoons cilantro roots or stems thinly sliced
  • 2 tablespoons shrimp paste
  • 3 tablespoons ground turmeric
  • 3 tablespoons curry powder
  • 1.5 tablespoons kosher salt


  1. Poor 2 cups of boiling water into a bowl with the dried chiles. Let the chiles soak while you prepare all the other ingredients.
  2. Cut the tops off the garlic heads. Wrap the shallots and garlic in a foil package and add to a skillet over medium-high heat. Cook for 25 minutes, flipping once midway through.
  3. Let the package sit for 10 minutes or until cool enough to handle. Squeeze the garlic out of the husks and roughly chop them. Peel the shallots and roughly chop them.
  4. Arrange the galangal and ginger in a single layer on a piece of foil and fold it in half, making a flat package. Cook until soft, around 6 minutes, flipping once.
  5. Heat the coriander seeds in a pan until they begin to crackle and pop (about 1 to 2 minutes). Let cool and then grind with a mortar and pestle.
  6. Drain the chiles soaking in the bowl but reserve the soaking liquid.
  7. Place the chiles in the bowl of a food processor and pulse until they have been chopped into fairly small pieces.
  8. Add the lemongrass and pulse until they have reached a shredded consistency.
  9. Add the cilantro and pulse. Add the galangal and ginger and pulse until they are finely chopped and incorporated.
  10. Add the garlic and shallots and pulse until they are finely chopped and are fully incorporated.
  11. Add the shrimp paste and pulse until it is incorporated. You might have to add a tablespoon of the reserved chile soaking liquid to make the mixture move.
  12. Add the roasted and ground coriander, turmeric, curry powder, and salt and pulse until fully incorporated, pausing occasionally to scrap the sides. If needed, add the reserved chile soaking liquid a tablespoon at a time until the mixture is relatively smooth and paste-like (about 2 to 3 tablespoons).

Recipe Notes

Use immediately or store the curry paste in 1/2 cup portions in the freezer. My recipe for Thai Yellow Curry with Chicken calls for 1.5 cups but it is a HUGE amount so the 1/2 cup is more appropriate for smaller serving sizes.

I end up making double batches and freezing large amounts of curry paste, providing me with easy meals throughout the year.

Cheesy Thai Yellow Curry Hash Brown Bake

This Cheesy Thai Yellow Curry Hash Brown Bake has spice, warmth, melty cheese, and crunchy tater tots all topped with an egg or two, making it the perfect savory breakfast.

 Course Breakfast  

Prep Time 5 minutes 

Cook Time 50 minutes 

Total Time 55 minutes 

Servings 4


  • 1/2 package Hash Browns half of one 16 ounce/1 pound package
  • 2 to 3 tablespoons Thai yellow curry paste
  • 1/2 cup sharp cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 2 slices Marinated Goat Cheese with Jalapeno OIl
  • 2 to 4 eggs


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Spread the hash browns on a baking sheet and bake for 25 minutes.
  3. Pour the hash browns into a bowl and mix with the curry paste until well coated. It’s okay if some of the hash browns break apart.
  4. Pour coated hash browns into a small oven proof skillet (I used an 8-inch cast iron skillet).
  5. Sprinkle the shredded cheddar and mozzarella cheese on top of the hash browns and break up the marinated goat cheese on top of everything. 
  6. Bake 10 minutes.
  7. Create wells and crack the eggs into them. Cook 10 to 15 minutes, until the eggs are done how you like them. Serve with Greek yogurt.

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