Yellow Curry Paste Recipe


Adapted from From Curries to Kebabs by Madhur Jaffrey.


  • 7 dried hot red chilies, about 2 to 3 inches in length
  • 1 cup chopped shallots or onions
  • 2 tablespoons fresh lemongrass, thinly sliced
  • 8 cloves of garlic, chopped
  • 1-inch piece of ginger, peeled and chopped
  • 1/2 teaspoon white pepper powder
  • 1 teaspoon curry powder (a blend of cumin, coriander, red chilies, mustard, and fenugreek)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 4 canned anchovies or 1/2 teaspoon shrimp paste
  • 1 teaspoon ground turmeric


  1. Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes.

  2. Place the softened chilies, along with the soaking liquid, in a blender with the rest of the ingredients. Blend, pushing down with a spoon or rubber spatula, until you have a smooth paste. Use immediately, or freeze in portioned chunks.