Friday, May 17, 2013

Nam Prik Gang Karie: Thai Yellow Curry Paste Recipe

One of the more popular Thai curries in the Western Hemisphere is yellow curry.  The paste is made with a little bit of curry powder.  Yellow curry tends to be sweeter and milder than the others.

Cloves and Cinnamon are used to sweeten the curry paste.


  • 7 chilies, dried
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 tablespoons red onion, chopped
  • 2 tablespoons garlic, chopped
  • 1 tablespoon lemongrass, chopped
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1 teaspoon dry mustard
Caraway Seeds

  1. Stir-fry coriander seeds and caraway seeds on low heat, without oil.
  2. When brown, remove seeds and cool.  
  3. Pound seeds with a mortar and pestle, and set aside.
  4. Remove seeds from chilies and soak the pods in cold water.  Drain, then pound.
  5. Add all other ingredients and pound until finely ground.
  6. Mix in coriander and caraway seeds.
  7. The paste can be stored in a jar and used as needed.

Yellow Curry Paste

Curry paste makes up the base of all Thai curries.  When cooked into different curies, a variety of meats and vegetables can be used.