Yellow Curry Paste
Description
Perfectly complements meat, poultry, and side dishes. There are three types of curry paste: yellow, red, and green. The main ingredients are quite similar: spices, chili, garlic, and ginger form the base. Different additional ingredients (red or green chili, lime, or herbs) give each paste its distinctive color. Yellow paste is commonly used in dishes with chicken, rice, and vegetables. It has a spicy, piquant flavor and can also be enjoyed with crackers or flatbreads. Serve chilled or at room temperature.
Instructions
- 1
Step 1
Peel the garlic cloves. You can add more or less garlic depending on the amount of chili pepper: if there is more chili, it's better to add less garlic.
- 2
Step 2
The base of any such paste will always be spices: cumin, coriander, and white pepper.
- 3
Step 3
Besides red chilies, you can also use green chilies, but then the paste will no longer be yellow. Green chilies are suitable for green paste.
- 4
Step 4
Peel the lemongrass and remove the core, then chop it.
- 5
Step 5
Grate a small piece of ginger and turmeric root. You can use turmeric in powder form, but it's better to use the fresh root.
- 6
Step 6
Put all the ingredients into a blender.
- 7
Step 7
Grind to a paste-like consistency.
- 8
Step 8
You can use the ready-made paste immediately or freeze it and store it in the refrigerator for up to 2 months.
- 9
Step 9
Ready. Use as a dressing or sauce.