Bake the aromatics: Place all the foil packets on a baking sheet.Drizzle with 2 tablespoons oil, and wrap each head of garlic in foil. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Arrange in a single layer, drizzle with 2 tablespoons oil, and wrap in foil. Peel the ginger and cut into thin slices. Prep the aromatics: Peel the shallots – then drizzle with 2 tablespoons oil and wrap in foil.I don’t know, we might be sort of obsessed. Yel-low-curry! Yel-low-curry! Yel-low-curry! Lots of yummy curry paste-filled dishes ahead! And after making it completely from scratch and realizing HOW GOOD IT CAN REALLY BE, I couldn’t not at least try to make it again, and maybe make it a little easier.Īnd now? Look at us being all We Make My Own Yellow Curry Paste! I plan to make a batch of this easier, time-saver, extremely yummy curry paste once every few months to keep feeding my yellow curry habits. It was a three hour process (and more, including the time it took me to drive to the Asian grocery store and get the galangal and shrimp paste), and for me, that’s just not going to happen.īut you guys – my love for curry runs deep. When I first made curry officially from scratch for that dinner club beef and potato yellow curry, I thought to myself: this is awesome and also I don’t think I will make it again because it takes so long. Favorites include:Īnd that’s that, my curry loving friends! Who even knew that this could be so do-able? Oh, let us count the ways you can use this yellow curry paste. Hot tip! Freeze extra paste in an ice cube tray for pre-portioned paste amounts next round! How To Serve This Curry Paste Homemade Thai yellow curry on demand is a very, very good thing. What’s going to happen here is that you’re going to spend 45 minutes making this yellow curry paste (30 of which involve waiting for the garlic and shallots to roast, so hiiiii phone games) and after you put in the time to make this yellow curry paste, you will be giving yourself the gift of 4+ batches of homemade curry ready to go at a moment’s notice because this stuff can FREEZE, baby. If you can’t find any of the spices already ground, you can use a mortar and pestle to grind up whole spices into a powder. Typically ground spices, like what we’re using, will stay fresh and potent for about 2-3 years. Over time, spices lose some of their punch and won’t make the paste taste as intended. Check your spices to make sure they haven’t expired. To give your paste the best flavorful punch, we’d recommend using fresh spices. We’re using mild curry powder, turmeric, and coriander in this yellow curry paste.
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