Homemade yellow curry paste
superb homemade curry paste for a yellow curry rich, smooth curry with strong flavours.
Ingredients
- 1 big shallot
- 1 garlic head
- 6 cm of turmeric
- 6 cm of ginger
- 8 coriander roots
- 4 tbsp of lemongrass finely chopped
- 1 tsp of salt
- 2 tbsp mild curry powder super fragrant
- 1-2 tsp shrimp past
- 4 large dried sweet chillies
- 1 tsp white peppercorns
- 1 tsp coriander seeds
- Some coconut milk or coconut oil if you prepare it in a blender
Instructions
- Place the whole head of garlic, whole shallot, turmeric root and ginger, cut lengthways in half, on the barbecue or in the oven. Cook them for at least 30 minutes until they are very tender.
- Meanwhile, remove the seeds from the dried chillies: rub them between your hands and then remove the stalk. You can then easily remove all the seeds.
- Rehydrate the emptied chillies in hot water for at least 15 minutes.
- Place the coriander seeds in a bowl of cold water and leave to soak for 5 minutes.
- Drain the coriander seeds and dry fry them in a hot pan for a few minutes to bring out their fragrance.
- Allow to cool. In a blender or mortar, finely grind the coriander seeds and white peppercorns.
- Add the rehydrated chillies, drained and cut into thin strips (and 2 tbsp coconut milk if you are using a blender). Purée the mixture. It will take a little time to get the right consistency.
- Set aside in a bowl.
- Peel the candied garlic and shallot, and remove the skin from the turmeric and ginger.
- Grind the chopped lemongrass, coriander roots and salt in a mortar or blender (add 2-3 tbsp coconut milk if using a blender).
- Add the garlic, shallot, turmeric and ginger, reduce into a smooth paste.
- Add the curry powder and shrimp paste and keep pounding.
- Add as much chilli paste as you like to the curry paste to make a mixture that's hot enough for your taste.
- The curry paste can be stored in the fridge for 10 days or in the freezer for 3 months.