Dips & Sauces/ Gluten Free/ Low Carb

Thai Yellow Curry Paste

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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!


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

1/2 tspn cumin seed

1/8 tspn nutmeg

2 tspn soya sauce

3/4 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


  • 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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  • Reply
    libby anderson
    July 2, 2012 at 7:14 am

    how long does the paste keep?

    • Reply
      July 2, 2012 at 8:59 pm

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

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