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Curry Paste
Thai Yellow Curry Paste 

Prep Time : 30 min
Cook Time: 30 min


Shallots - 4 large
Garlic - 4 ( full heads)
Ginger - 6 inch
Dried red chilly - 20
Salt -1 1/2 tbsp
Turmeric powder - 3 tbsp
Curry powder (cumin +coriander+dried red chilly) - 3 tbsp
Coriander powder - 2 tsp
Lemon grass paste-3 tbsp
Coriander leaf - 1/4 cup

  1. Preheat the oven to 350 degree.
  2. Soak red chillies in water for 15min.
  3. Peel the shallots - then drizzle with oil and wrap in foil.
  4. Peel the ginger and cut into thin slices, drizzle with oil, and wrap in foil.
  5. Separate the garlic cloves and pull the outer paper off the garlic. Drizzle with oil, and wrap in foil.
  6. Bake for 15 minutes and remove ginger.Then bake garlic and shallots for another 10 min.
  7. Grind until the yellow curry paste reaches your desired consistency. 
  8. Store it in an air tight container.The paste keeps for about a week in the fridge.

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