DIY Thai yellow curry paste, roasted garlic, shallots & ginger with fresh cilantro, lemon grass and spices. So easy to make, this aromatic lemon grass scented paste is amazing, a wonderful flavor base for stir fries, curries, soups... folks this is culinary gold!! it will keep in the fridge for 3 week, longer in the freezer. I love portioning it out in an ice cube tray and freezing.
I made this curry mild, without any chilies, this way you can add as much or as little chilies as you like to the paste, according to your preference. I recommend to use Thai chilies

difficulty level: very easy

equipment needed: food processor

prep time: 10 minutes

cook time: 43 minutes almost entirely hands free oven time

yield: 1.5 - 2 cups

what you need:

  • one 6" piece of fresh ginger, peeled and thinly sliced
  • 1 cup thinly sliced shallots (not green onions). do not substitute with other onions for this recipe, shallots add the perfect smokey flavor
  • 4 heads of garlic, the very top end of each bulb sliced off (yes 4)
  • 3 tbsp avocado oil or any neutral cooking oil
  • 1/2 cup cilantro fresh with stems
  • 1/4 cup + 1 tbsp chopped fresh or frozen lemon grass
  • 2 additional garlic cloves fresh
  • 3 tsp yellow curry powder of choice
  • 2.5 tsp ground coriander
  • 2.5 tsp turmeric
  • 1/4 tsp stevia
  • 1 1/2 tsp salt
  • 1/2 tsp cardamom (optional)
  • cooking oil spray

what to do:

  • preheat oven to 350 degrees
  • cut a large foil rectangle, fold in half, spray with oil, place shallots on greased foil, drizzle with 1/2 tbsp oil, toss with hands, spray, then seal into a tight flat package.
  • cut 4 smaller rectangles, spray with oil on one side, place each cut head of garlic on each foil rectangle, drizzle each one with 1/2 tbsp oil, spray and fold into a tightly sealed package
  • do the same with the ginger slices, on greased foil, 1/2 tbsp oil, spray and fold into a tight yet flat package.
  • place garlic shallot and ginger packets into the oven, bake 20 min
  • remove ginger, set aside
  • increase temperature to 400 and bake shallots and garlic 20 minutes more
  • meanwhile in a small non stick pan, toast the curry and coriander on medium heat for 3 minutes. this adds a beautiful fragrance to the spices.
  • remove garlic and shallots from oven once done
  • place all ingredients in food processor (don't forget 2 cloves of fresh garlic) and any chilies you might be using
  • whirl for 1 minutes, scrape down sides, whirl again and scrape, then one more time let it run for at least 2 minutes until completely pulverized.

to use this amazingly flavorful paste, simple measure up a couple of tablespoons for a stir fry or 1/3 of a cup for a curry , saute the paste on medium heat until fragrant, then add coconut milk, let simmer a bit to develop the flavor then add curry ingredients, or stir-fired veggies... YUMM!
look forward to a Butternut squash and chickpea recipe coming up on the blog. yes you can use store bought pastes, but this kind of paste is just an explosion of flavor, full of goodness and no preservatives :)