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Nightshade Free Thai Yellow Curry Paste

This take on Thai yellow curry paste from https://meatified.com is nightshade free, but packed with aromatics & umami. Make it ahead of time & enjoy curry dishes whenever you like.

5 from 1 reviews

This take on Thai yellow curry paste is nightshade free, but packed with aromatics & umami. Make it ahead of time & enjoy curry dishes whenever you like.

Ingredients

Scale

Instructions

SMOOSH: Add the minced shallot, grated ginger, minced lemongrass, cilantro stems & garlic and the coarse salt to a wide mouthed Mason jar or the container that came with your immersion blender. Use the immersion blender to roughly chop & mash up the aromatics until you have a rough mixture. Add the oil & fish sauce, then continue to blend together into a not-completely-smooth paste. Add the galangal or ginger and turmeric, then blend together until you have a thick but not lumpy curry paste mixture. Add both the dried cilantro & basil, then pulse to combine so that the curry paste is bright yellow, with some green flecks throughout. For a smoother texture, you can also make this in a smaller food processor or Vitamix – the method is the same, adding the green herbs at the very end to keep the brightest yellow color.

STORE: Transfer the finished paste to an airtight, sealed container like a mason jar and keep in the fridge for up to 2 months. (Yes, I have tested this!) Alternatively, spoon the paste into an ice cube tray & freeze until solid. Then pop out the cubes and keep them in a freezer bag for up to 6 months.

USE: For the best flavor in your dishes, fry up the Thai yellow curry paste in a little oil until fragrant as the first step in your curry making endeavors!

Notes

Ground galangal has a flavor similar to ground ginger, with a little more heat and a hit of peppery spice. It’s a lovely addition to your AIP pantry if you’re missing spice & heat, but if you can’t find it, feel free to substitute ground ginger instead. The fresh ginger in the recipe brings that lovely aromatic brightness, while the ground ginger or galangal brings a more concentrated heat.

I’ve come across some ground galangal that is cut with a lot of salt, so if that’s the case with yours, omit the salt from the recipe above and then season to taste. Remember, since you’re making a concentrated flavor booster in the paste, it’s meant to be a little salty when you taste it on its own.