📋 Thai yellow curry paste

Chef's Notes

Blending paste: Use a small blender to make the Thai red paste. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going.

Storage and steralisation: Sterilise some small jars for storing any extra paste. Wash jars in warm water then place on a baking tray and dry in a low oven for 5 to 10 minutes. Fill the jars with paste whilst they are still warm and seal with a lid (use marigolds to help with handling hot jars). Store in the fridge for up to one month. Alternatively place leftover paste in a clean, sealable container (no sterilisation) and store in the fridge for up to 1 week or in the freezer for up to 3 months. 

Scaling this recipe: This recipe assumes the use of this Thai red paste recipe, which makes around 8 tablespoon of paste. This recipe also assumes that you would like to save some of the Thai red paste as well as using it to make the Thai yellow paste. Therefore, this recipe calls for half of the Thai red paste (4 tbsp) and will make enough paste to go into 2 curry recipes for serving 4 people. If you want don't want to save half of the Thai red paste but want to use it all to make Thai yellow, then double the rest of the ingredients in this recipe. For any other amount just remember that the amount of spices in this recipe is for 4 tablespoon of Thai red paste.

Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make my curry pastes and then split into small containers - each container has enough to make one curry for 4 people. these can be stored in the fridge or freezer (see above) and then called upon when needed. Frozen paste can be microwaved for a minute or 2 and ready to use right away.