Yellow Thai Curry Paste Recipe

Yellow Thai Curry Paste Recipe is a super simple step by step recipe to make the classic Thai curry paste that can be put together in a jiffy. In just 10 minute you can make a delicious Thai Curry at home for a weekend dinner and serve it along with a steamed rice.

Archana's Kitchen
Yellow Thai Curry Paste Recipe
1303 ratings.

Yellow Thai Curry Paste Recipe is an authentic curry paste used in making the classic Yellow Thai Curry. This Thai curry paste is made using flavourful ingredients, like lemongrass, galangal, garlic, kaffir lime leaves and ground to make a delicious paste. 

This Yellow Thai curry paste can be used not only to make the curry but also for marinades when you are making a grilled chicken, mutton, fish or even when making stir fried vegetables. 

Give this Thai Curry Paste recipe a try and use it in your cooking and experiment with various ingredients to bring out the authentic Thai flavours in your dish.

Here are some Thai recipes:

  1. Vegetarian Pad Thai Recipe
  2. Thai Coconut Garlic Rice Recipe
  3. Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango


Cuisine: Thai
Course: Main Course
Diet: Vegetarian
Prep in

15 M

Cooks in

0 M

Total in

15 M


1 bowl


  • 5 Stalks Lemongrass , chopped
  • 1 inch Galangal , or ginger, chopped
  • 1 Onion , roughly chopped
  • 4 Dry Red Chilli , soaked in water for 15 minutes
  • 1 sprig Kaffir lime leaves , or basil leaves
  • 6 cloves Garlic
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Whole Black Pepper Corns
  • 1/4 teaspoon Turmeric powder (Haldi)

How to make Yellow Thai Curry Paste Recipe

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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