Yellow Curry Paste

Ingredients

• 8 dried yellow or red chiles, stemmed and seeded
• 1/2 cup hot water, for soaking chiles
• 3 tablespoons lemongrass, finely minced (tender inner stalk only)
• 1/4 cup shallots, chopped
• 6 cloves garlic, chopped
• 2 tablespoons fresh turmeric, peeled and chopped (or 1 tablespoon ground turmeric)
• 1 tablespoon fresh galangal, peeled and chopped
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon shrimp paste
• 1 teaspoon salt
• 1 tablespoon palm sugar, grated
• 2 tablespoons vegetable oil
• 1 tablespoon lime zest

Method

1. 1

   Place the dried chiles in a small bowl, cover with hot water, and let soak until softened.

   15:00 · Soak chiles
2. 2

   Drain the softened chiles, reserving a tablespoon of the soaking liquid, and roughly chop the chiles.

3. 3

   In a dry skillet over medium heat, toast the curry powder, coriander, and cumin until fragrant, stirring constantly.

   1:00 · Toast spices
4. 4

   In a mortar and pestle or food processor, combine the chopped chiles, lemongrass, shallots, garlic, turmeric, and galangal. Pound or pulse into a coarse paste.

5. 5

   Add the toasted spices, shrimp paste, salt, palm sugar, and lime zest to the paste. Continue pounding or processing until smooth and uniform.

6. 6

   Add the vegetable oil and reserved soaking liquid, 1 teaspoon at a time, blending until the paste reaches a thick, spreadable consistency.

7. 7

   Transfer the paste to a small skillet and cook over medium-low heat, stirring frequently, until the oil separates slightly and the color deepens.

   4:00 · Cook paste
8. 8

   Let the paste cool completely, then transfer to an airtight jar. Store in the refrigerator up to 2 weeks or freeze in small portions up to 3 months.