Are you a curry lover? You might want to try make your own yellow curry paste. I don’t have curry powder on hand since it is quite easy to make your own curry paste. This yellow curry paste can keep in a glass jar in the fridge for up to 2 weeks. If you wanted the curry paste to keep for longer, you can store it in the freezer.
If you wanted more heat, you can add fresh chilies, with seeds removed. If you don’t have lemongrass powder, you can use fresh lemongrass (also 1 TBSP, sliced).
If you have fresh ginger on hand, you can peel and slice it to fry with the garlic for 5 minutes before adding to the mortar and pestle.
Tip on storing galangal: when buying galangal from the grocery store, cut it into 2 cm sections and freeze it in a Ziploc bag or a freezer safe container.
If you are in a hurry, using a food processor can work. The paste will be finer in a food processor than when pounding using a mortar and pestle. Since there is hardly any rush during this self-isolation or social distancing period, might as well bust out the mortar and pestle, eh?
If you need Mother’s Day or Father’s Day ideas, make them a jar of yellow curry paste and print out my Yellow Chicken Curry recipe; the yellow chicken curry recipe is easily customizable to ingredients you have on hand. You would need about 1 1/2 tbsp of it to make your favourite yellow curry dish. If you don’t have any coconut milk on hand, you can try make Fried Yellow Curry Chicken.
Wonder what kind of curry you could make next? Easy Weeknight Meals’ Japanese hamburger recipe using Japanese curry bouillon.
There are no nutritional labels for this recipe as WP Ultimate Recipe does not seem to have galangal in their database.
- 5 cloves garlic peeled and to be fried
- 5 slices galangal skin on is fine
- 1 turmeric fresh; 3 cm long or use 1 tsp turmeric powder
- 1 tsp Salt
- 1 tbsp lemongrass powder
- 2 tsp coriander ground
- 2 tsp red chilli powder
- 1 tsp ground ginger
- 1/2 yellow onion Use shallots if available on hand
- 1 tsp shrimp paste
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Fry the 5 cloves of garlic for 5 minutes or until golden brown.-
In a mortar and pestle, pound galangal. - Peel the skin of fresh turmeric using a teaspoon and slice into smaller pieces. Add to the mortar and pestle to grind.
- Add the roasted garlic to pound until thoroughly combined.
- Add the sliced yellow onion (or 3 sliced shallots if you have some on hand) to pound. Then add the spices and shrimp paste. Pound until you get a smooth paste.
