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    Home » Dips & Sauces

    Thai Yellow Curry Paste

    Published: May 6, 2012 · Updated: Oct 19, 2016 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbPaleo

    As with the red curry paste, this is just as easy to make at home, then to use a jar as long as you have a blender or food processor.   You can keep a batch of this in the fridge until you want to use it.  Thai curry pastes make a quick and delicious curry, especially good if you want a curry, and you want it now!

    As with the other Thai curry pastes, I do not use the required fish sauce, purely because I am vegetarian and subsitute this with a gluten free soy sauce.  If you are a meat eater feel free to splash around the fish sauce!

    INGREDIENTS

    2 red chillies, chopped (and deseeded if you do not want too much heat)

    2 shallots, peeled and chopped

    1 inch piece of fresh ginger, peeled and chopped

    3 garlic cloves, peeled and chopped

    1 tspn ground ginger

    1 tspn ground cumin

    ½ tspn cumin seed

    ⅛ tspn nutmeg

    2 tspn soya sauce

    ¾ tspn tumeric

    1 tspn coconut nectar/honey/mayple syrup

    2 kaffir lime leaves

    1 can coconut milk

    1 tspn lime juice

    1 tspn tomato paste

    METHOD

    • Place all ingredients except for the coconut milk in a food processor or blender.   Slowly add the coconut milk as you blitz to ensure a smooth paste.
    • Use or store and enjoy!

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    1. libby anderson

      July 02, 2012 at 7:14 am

      how long does the paste keep?

      Reply
      • Divalicious

        July 02, 2012 at 8:59 pm

        About a week in a tight container kept in the fridge I would say.

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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