The yellow colour in this Thai yellow curry paste comes mostly from the turmeric powder. Most of the ingredients are yellow, but it is the natural dye of turmeric that makes it so bright.
A few weeks ago I met a person who had a life changing experience. Partly out of choice, and mostly out of necessity he had his leg amputated. I cannot imagine what someone has to go through to get to the point of making that decision. I met him post surgery, and so I will always know him like that. He was amazing, with a wheelchair for use in the house, and a motorised chair for use outside. He zoomed around his property showing us all sorts of treasures and let me loose in his hothouse. I could have spent hours there just enjoying the abundance of the herbs, and tending to the basil flowers that needed picking. However, I left all that aside when I spotted some yellow chillies. I had a recipe for a Thai Yellow Curry Paste that needed making and here were the chillies I needed.
They had been on my shopping list since December so you can imagine how happy I was to find these. I also grabbed a few purple ones as they actually start out this colour. I am waiting for them to dry so that I can plant the seeds. Once I had finished my picking we went back to the house for coffee. Together Dave and he made the coffee while I wandered around the house. Sitting in the corner of the kitchen was an Aga. It was perfectly suited to the kitchen and only gets used in winter. Dave and I have been invited back for a meal which he will cook and I cannot wait for that opportunity. I will get to see the Aga in use, and I can take some of this yellow curry paste as a gift. Have you ever cooked on an Aga?
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- 1 stalk lemongrass, thickly sliced
- 2 yellow chillies, stalk removed
- 1 small onion, peeled, stem removed and quartered
- 5cm fresh root ginger, peeled, and thickly sliced
- 3 large garlic cloves, paper removed
- 5mls ground coriander
- 2.5mls ground turmeric
- 5mls yellow mustard seeds
- 3 dried lime leaves
- 15mls date or palm sugar
- 45mls fish sauce
- 15mls lime juice
- 60mls coconut cream
- Place all of the ingredients into a blender
- Blitz to form a smooth paste
- Place into a sterilized glass jar and use as needed
Inspiration published on Lavender and Lime April 1:
- 2015 – In My Kitchen April 2015
- 2014 – In My Kitchen April 2014
- 2013 – In My Kitchen April 2013
- 2012 – In My Kitchen April 2012
- 2011 – Regional And Seasonal Challenge To Use Bell Peppers