Homemade Yellow Thai Curry Paste
Krueang Gaeng Gari or Prik Gaeng Gari
I must admit that I find ready-made yellow curry pastes rather boring. Therefore, I rarely use them and season the curry strongly afterwards. So it was high time to make a yellow curry paste once and give it the aroma that the ready-made pastes lack.
Like all curry pastes, you need a mortar and some endurance when grinding the ingredients. You can also make more curry paste at once, the homemade paste can be stored in the refrigerator for several days or even frozen for several months.
From this curry paste we cooked a
Ingredients
- 8 dried chilies
- 4 fresh red Thai chilies
- one teaspoon cumin seeds
- one teaspoon coriander seeds
- one teaspoon multicolored peppercorns
- 5g fresh ginger
- one fingerroot knob (about 4-5g)
- one knob Chinese garlic (about 15g)
- one tablespoon pickled galangal
- one teaspoon lemongrass powder
- one teaspoon yellow curry powder
- zest of one whole lime
- one medium-sized red onion
- one teaspoon shrimp paste
Preparation
Soak the dried chili peppers in lukewarm water for about twenty minutes.
In the meantime, cut the fresh chilies into small pieces. Peel the fingerroot, ginger, onion, and garlic clove and chop them finely. Cut the zest from the peel of one organic lime.
Roast the cumin seeds, coriander seeds, and peppercorns in a pan without oil until they are slightly browned.
Now take the soaked chilies out of the water, cut them into rough pieces, put them in the mortar and grind them. Then add the fresh chilies and grind them as well. Next come the roasted seeds and grains from the pan and they are also ground and mixed with the previous ingredients.
Then follow all the remaining ingredients one by one in the order listed until a soft, yellowish paste has formed.
The finished Yellow Thai Curry Paste can be used immediately, stored in the refrigerator for several days, or frozen for several months.
