Thai yellow curry paste

Made from scratch, this recipe beats canned curry pastes. When time is not of the essence, prepare this paste and then make a delicious Thai curry. Serve it over rice and then enjoy the afternoon siesta!

Ingredients:

  • 14 dried thai chilis
  • 2 tbsp fresh turmeric root, grated (or 2 tsp turmeric powder)
  • 2 tbsp galangal or ginger, peeled
  • 1/2 cup cilantro stems
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 6 kefir lime leaves or 1 tsp grated lime
  • 6 large garlic cloves, diced fined
  • 4 small shallots peeled and roughly chopped
  • 1/4 tsp white pepper powder
  • 2 lemon grass stalks, bottom half only, chopped
  • 1 tbsp shrimp paste, omit if vegetarian
  • 1 tsp oil, set aside for later

Method:

  • With a mortar and pestle or in a blender, mix all the ingredients (except oil)together. Grind until you have a smooth paste
  • In a frying pan, heat the oil and on low flame , slowly cook the paste for about 3 minutes
  • Use to make a Thai yellow curry

Coconut tilapia curry

While living in Toronto, I was spoilt with some really good Thai restaurants. However, there isn’t a Thai restaurant near us that truly wows us. So, trial and error has got us to a point where we no longer need to drive out to a good Thai restaurant, chez nous kitchen beckons instead! And the best part of most Thai curries is they are easy to whip up allowing me to get a delicious, filling and health dinner to the table in 30 mins or less. And you can make a one-pot meal by adding vegetables to the curry.

Servings: 4 Time: 20 minutes

Ingredients

  • 4 (6 oz) skinless tilapia fillets ( or vegetables like tofu, baby corn, bamboo shoots, if you want to keep this vegetarian)
  • 1 tbsp olive oil
  • 1/2 red onion, small, diced fine
  • 1 tbsp ginger, minced
  • 4 tbsp red curry paste ( or to taste, depending on the paste you use and spice level)
  • 1 15 oz can of unsweetened coconut milk
  • 1 tbsp fish sauce (if vegetarian, omit fish sauce and brown sugar, and add salt to taste)
  • 1 tbsp dark brown sugar
  • 1 cup carrots cut into matchsticks
  • 1/2 cup green peas
  • 1/4 cup cilantro or basil leaves, for garnish

Method:

  • In a large skillet, heat the olive oil. When oil is hot, add in the onions and ginger. Sauté for 2-3 minutes until the onions turn soft and translucent.
  • Add in the red curry paste and stir for 1-2 minutes
  • Add half of the coconut milk to the pan and stir in, until the coconut milk and the curry paste are well blended. When the milk starts to bubble, add in the remaining coconut milk. Stir well for a minute
  • Add in the fish sauce and brown sugar and bring the curry to a boil
  • Lower the flame, add in the carrots and green peas
  • Stir and then add in the fish
  • Cover and let cook on medium-low flame for 5-6 minutes until the fish is cooked through
  • Remove from flame and garnish with the cilantro/basil leaves
  • Serve with brown rice