To make the Yellow Thai Curry Paste Recipe, we will first soak the dried red chillies in warm water until softened, about 10 minutes. Once soaked, strain and set aside.

In a small skillet, roast the coriander seeds, cumin seeds and whole pepper for a few minutes until fragrant. Turn off the heat and allow it to cool.

In a mixer grinder, combine all the ingredients - whole chilies, coriander seeds, whole black pepper, lemon grass, dry red chillies, galangal, garlic cloves, kaffir leaves, salt to taste into a smooth paste adding a few tablespoons of water.

The yellow curry paste should be thick and not watery. The yellow curry paste can now be used in a variety of ways, like soups, vegetable curries, pad thai and many more recipes.

The Thai Yellow Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months.