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Yellow Curry Paste (Gaeng Garee)
Homemade Thai yellow curry paste made from dried chilies, toasted Indian spices, fresh lemongrass, galangal, ginger, turmeric, garlic, shallots, shrimp paste and salt. This paste is the base for a classic yellow chicken curry with potatoes and onions, but can be used for any Thai yellow curry dish.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Handle the coffee grinder carefully; the blades are sharp.
- • Wear gloves or wash hands thoroughly after handling shrimp paste.
- • Be cautious when pounding hard roots like galangal to avoid splintering the mortar.
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