Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Homemade Yellow Thai Curry Paste
I like making as many things from scratch as I can. It’s very satisfying and it let’s me control the quality of the ingredients. Which means no vegetable oils, preservatives, and chemicals! So today I want to share one of my make it from scratch kinda recipes: yellow Thai curry paste.
I’ve been making this for a while and have adapted it from a recipe by Lindsey at Pinch of Yum. It’s great in Thai curries and soups. My favorite way to use it is in duck curry, you can check out my duck curry recipe here! Anyways, I hope you enjoy this Thai curry paste recipe!
With love from my kitchen to yours,
Kayley
Homemade Yellow Thai Curry Paste
(Makes about 2 cups)
Preheat oven to 350 degrees Fahrenheit. If using dried chilis, soak them in boiling water for 15 mins.
Put ginger, shallots, and garlic on a baking sheet all unpeeled. Bake for 15 minutes. Then remove ginger and garlic from the oven. Roast the shallots for 30 more minutes. Let cool, then peal garlic and shallots and cut off ginger skin.
Then combine all the ingredients in a food processor or blender and blend till smooth. Add more water if needed to blend into a smooth consistency. Transfer to a jar and store in the fridge for up to a few weeks. You can also freeze some if you want to keep it longer. You can use the curry paste in Thai curries or soups.
Ingredients
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
