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!