Empty My Fridge
Thai Yellow Curry Paste
Ingredients
- Shallot4
- Avocado oil6 tbsp
- Garlic4 heads
- Ginger6 inches
- Chili pepper · dried5–20
- Salt1 ½ tbsp
- Turmeric2–3 tbsp
- Curry · powder2–3 tbsp
- Coriander seed · roasted ground2 tsp
- Lemongrass paste3 tbsp
- Cilantro¼ cups
Instructions
- Preheat the oven to 350°F (175°C)...
- Peel the shallots, drizzle with 2 tablespoons oil and wrap in foil. Peel and thinly slice the ginger, arrange in a single layer, drizzle with 2 tablespoons oil and wrap in foil. Remove the papery outer skin from the garlic, trim the pointed tops so the cloves are partly exposed, drizzle with 2 tablespoons oil, and wrap each head in foil.
- Place all the foil packets on a baking sheet and bake for 15 minutes.
- Remove the ginger, which should be soft. Raise the oven to 400°F (200°C) and roast the shallots and garlic for another 30 minutes, until golden brown and very fragrant.
- Once cooled, squeeze the garlic cloves out of their skins.
- Meanwhile, pour boiling water over the dried chilies to rehydrate them. Soak for 15 minutes, then drain.
- Put everything in a food processor or strong blender and pulse or puree until the paste reaches your desired consistency.
Summarized from Pinch of Yum's video. Watch it for the details.
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