Yellow Curry Paste (Gaeng Garee)

Ingredients

• 5 pieces Dried Large Red Chilies (stem removed, cut into chunks)
• 1 tsp Coriander Seeds (toasted)
• 1 tsp Cumin Seeds (toasted)
• ½ tsp White Peppercorns (toasted)
• 2 tsp Curry Powder (any Thai or Indian blend)
• 2 stalks Lemongrass (white part only, thinly sliced)
• 1 inch Galangal (peeled and sliced)
• 1 inch Fresh Ginger (peeled and sliced)
• 1 inch Turmeric Root (washed, unpeeled, whole)
• 4 pieces Shallots (peeled, quartered)
• 4 pieces Garlic Cloves (peeled)
• 1 tsp Shrimp Paste (fermented, optional for vegetarian version)
• 1 tsp Salt (coarse if available)

Instructions

1. Prepare Dried Chilies

   Remove stems from the dried large red chilies, cut them into roughly 1‑inch chunks, then place them in the coffee grinder. Pulse until a coarse powder forms, letting the dust settle for a few seconds before opening the grinder.

   Time: PT5M

2. Toast and Grind Dry Spices

   In a dry skillet over medium heat, lightly toast coriander seeds, cumin seeds, and white peppercorns until fragrant (about 1‑2 minutes). Transfer to the mortar and grind them into a fine powder. Add the curry powder and grind briefly to combine.

   Time: PT5M

3. Chop Fresh Aromatics

   Thinly slice the white part of the lemongrass, peel and slice the galangal, ginger, and turmeric roots. Quarter the shallots and peel the garlic cloves.

   Time: PT5M

4. Pound Herbs and Roots

   Add the chopped lemongrass, galangal, ginger, turmeric, shallots, garlic, and salt to the mortar. Pound with the pestle until the mixture becomes a coarse paste, scraping the sides as needed. This should take about 8‑10 minutes.

   Time: PT10M

5. Combine All Components

   Add the ground chilies from step 1, the dry spice blend from step 2, and the shrimp paste to the mortar. Continue pounding until everything is well‑combined into a smooth, uniform yellow paste.

   Time: PT2M

6. Store or Use Immediately

   Transfer the finished yellow curry paste to a clean airtight jar. It can be used right away for a curry or stored for later use.

   Time: PT0M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

4 g

Fat

0.8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dried Large Red Chilies: Dried Thai bird's eye chilies (use fewer)
• Instead of Coriander Seeds: Coriander powder (use half amount)
• Instead of Cumin Seeds: Ground cumin (use ½ tsp)
• Instead of White Peppercorns: Black peppercorns
• Instead of Curry Powder: Homemade blend of turmeric, coriander, cumin, fenugreek
• Instead of Lemongrass: Lemongrass paste (1 tsp)
• Instead of Galangal: Fresh ginger (extra)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Turmeric Root: Ground turmeric (½ tsp)
• Instead of Shallots: Red onion (½ small)
• Instead of Garlic Cloves: Garlic paste (½ tsp)
• Instead of Shrimp Paste: Soy sauce (1 tsp) for veg version
• Instead of Salt: Sea salt

Equipment Needed

• Coffee Grinder or Small Electric Grinder
• Mortar and Pestle
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Small Bowl (optional)
• Spoon or Small Spatula (optional)

Critical Steps — Do Not Skip

• Grinding dried chilies to a fine powder before adding wet ingredients.
• Toasting and grinding dry spices separately to preserve flavor.
• Pounding fresh aromatics until a smooth paste forms.
• Incorporating shrimp paste evenly to avoid clumps.

Chef Tips from the Video

• Toast the coriander and cumin seeds in a dry pan for 30 seconds to unlock their aroma.
• If you cannot find fresh turmeric root, use ½ tsp ground turmeric and increase the amount of fresh ginger for balance.
• For a vegetarian version, increase the salt or add a splash of soy sauce to compensate for the missing umami from shrimp paste.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months; freeze in ice‑cube trays for portion control.

Room temperature: Not recommended; may spoil after a few hours.

Make-Ahead Tips

• Freeze the paste in small portions (e.g., teaspoon‑sized) for quick use.
• A thin oil coating on the surface extends refrigerator life.