Prep Time: 20 minutes
Total Time: 20 minutes
- 1/2 to 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen prepared lemongrass (available at Asian stores)
- 1-2 yellow chilies, sliced (OR substitue 1-2 red chilies OR 1/2 to 1 tsp. dried crushed chili)
- 2 shallots, sliced (or 1/3 cup chopped cooking onion)
- 1 thumb-size piece of galangal, ginger, OR Thai ginger, sliced
- 4 cloves garlic
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. cumin seeds
- 1/4 tsp. cinnamon
- 2 Tbsp. fish sauce
- 1/2 tsp. shrimp paste (available by the jar at Asian stores), OR substitute 1 more Tbsp. fish sauce
- 3/4 tsp. turmeric
- 1/3 tsp. white pepper (available in the spice section)
- 2 Tbsp. brown sugar
- 1 Tbsp. lime juice
- 1 Tbsp. tomato ketcup (OR tomato paste + 1/2 tsp. sugar)
- 1/4 to 1/3 can coconut milk (or just enough to keep the blades moving)
- For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
- Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste or sauce. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).
- To use right away, place paste/sauce in a wok with some vegetable oil. Stir fry until fragrant (about 1 minute), then add 1 cup chicken or vegetable stock, plus your ingredients (chicken & potatoes or other meats, seafood, tofu, wheat gluten, and/or vegetables. Add a little more coconut milk for more sauce, reserving at least 1/4 can for serving.
- Always taste test for salt and sourness/sweetness after curry is done cooking, adding more fish sauce or salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice.
- Before serving, stir in remaining coconut milk. Top the curry with fresh coriander and ENJOY!
For a complete Curry Chicken Recipe, see my: How to Make Thai Yellow Curry Chicken Recipe.