Why does this recipe call for two whole garlic heads instead of just cloves?

Roasting entire garlic heads mellows their pungency and develops a sweet, caramelized flavor, which adds a unique depth to this yellow curry paste.

How do I properly prepare the lemongrass for this curry paste?

To soften the lemongrass stalk, slice it into small pieces, cover with a few tablespoons of water in a glass, and microwave on high for about 30 seconds before adding to the food processor.

What is the purpose of dry roasting the coriander seeds?

Dry roasting the coriander seeds on the stovetop for 2-3 minutes until aromatic intensifies their flavor and releases their essential oils, contributing to a richer paste.

Can I adjust the spice level of this yellow curry paste?

Yes, you can easily adjust the heat by reducing or increasing the number of red hot chili peppers used in the roasting process to suit your preference.

How should I store the homemade yellow curry paste?

While the recipe does not specify storage, homemade curry pastes are generally best stored in an airtight container in the refrigerator for up to a week, or portioned and frozen for several months.

7 years ago

Yellow Curry Paste
[Vegan, Gluten-Free]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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roasted-peppers-ginger-garlic-ad-shallots

Vibrant yellow curry paste, rich with roasted garlic and spices, in a small glass jar, garnished with fresh coriander leaves.

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Ingredients You Need for Yellow Curry Paste [Vegan, Gluten-Free]

Olive oil for roasting
2 big garlic heads – yes, heads and not buds!
6 red hot chili peppers
4-5 purple shallots or very small red onions
3-inch piece of ginger root, peeled
1 lemon grass stalk
3-4 tablespoons boiled water
1 tablespoon coriander seeds, dry roasted
Lime juice from one green lime
1 teaspoon powdered cumin
2 tablespoons mild curry powder
2 teaspoons turmeric powder
1 teaspoon salt
1 bunch of coriander leaves with stems

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How to Prepare Yellow Curry Paste [Vegan, Gluten-Free]

Preheat oven to 400°F
With a sharp knife, slice off the edge of each garlic head that is opposite the stem. Slice off a thin layer, about 1/4 inch thick to expose each individual garlic bud. Peel off the papery outer layer of the garlic heads but leave the skin of each garlic bud intact.
Place the garlic heads, chilis, shallots and ginger root in an oven proof pan (e.g. cast iron or clay) with a matching lid and drizzle olive oil on the ingredients turning them to coat all over with oil. Make sure that the garlic heads are placed cut side up in the pan. Also, for proper roasting, make sure that the ingredients are not spread far apart in the pan.
Put an oven proof lid on the pan or skillet and roast in preheated oven on middle rack for 45 minutes.
Take out and transfer all ingredients on a side dish except the garlic heads.
Brush the garlics with a bit of olive oil or turn them in the oil that’s in the pan and place them again cut side up. Put the lid on and roast the garlics in oven at same temperature for another 15 minutes.
Remove garlics when done and place them on a dish to cool.
When cooled enough to handle, squeeze the bottom of each garlic head and the buds will slide out of their skins and casings. If necessary, you can use a small spoon to extract them, but the buds should come out easily.
Soften the lemongrass by slicing the lemongrass stalk into small pieces and placing them into a drinking glass. Add a bit of water to cover them (about 3-4 tablespoons). Heat this up on high in microwave for about 30 seconds. Take out and set aside.
On stovetop, heat up a small dry skillet (no oil). Adjust heat to medium-high and add the coriander seeds turning them frequently. Roast them for 2-3 minutes, not more, and until aromatic. They should not burn.
Transfer to the bowl of your food processor the roasted chilis, shallots, ginger and garlic with remaining olive oil they roasted in. Add the lemongrass pieces with the water, toasted coriander seeds, lime juice, cumin, curry powder, turmeric, salt and coriander leaves with stems. Process until you obtain a soft creamy paste. Transfer to a clean glass jar and seal.

Notes

Keeps in refrigerator for up to 5 days. For freezing: You can divide the paste into two or three portions and freeze in smaller glass jars for 2 to 3 months as long as you leave 1/2 inch free space below the top of the jar and let it thaw in the fridge before using it.