published Jun 13, 2022, updated Oct 28, 2024 My goal here is to teach you how to make yellow curry paste with accessible ingredients so that you can prepare this recipe even if you only have access to your local market. Shrimp paste and tien tsin chiles can sometimes be hard to find, so I’ll give you some substitutions that you can trust will give you authentic-tasting, captivating results! I had so many different curries when I was in Vietnam, Cambodia and throughout Thailand on my visit this year. This Thai yellow curry paste is a great addition to marinades and can be stirred into sauces, stews, and stir-fries. The latter is especially delicious because those spices can truly bloom as they’re cooked and simmered. The subtle heat and warm, lemony flavors in this recipe make it ideal for seafood — I especially like it with shrimp. However, it’s also a great substitute for red curry paste when you’d like to make the dish a little milder, and those can include poultry, beef, or any other protein.
Recommended Tools
Bowl – For soaking the dried chiles. Have something heavy on hand like a smaller dish, plate, or spoon to keep them submerged. Food Processor or Blender – You’ll never get the ingredients broken down with just a knife. You might get away with a mortar and pestle, but with wet ingredients in the mix, it’s best (and less messy) to rely on a food processor or blender.
Storing
Homemade yellow curry paste can be stored in the refrigerator for up to 5 days.
Small, Dried Red Chiles – Tien tsin chile peppers, also known as Chinese red peppers or Tianjin peppers, are bright red peppers that taste more “hot” than anything else. They are also slightly citrusy. I find them in Asian markets. The best substitute is Chiles de Arbol found in the Mexican section of your market. Garlic – 4 cloves, or approximately one tablespoon minced. Ginger – Some versions of this yellow curry paste recipe use galangal, a traditional Thai ingredient in the ginger family. Feel free to use that instead if it’s local and accessible to you. Lemongrass – This ingredient is key to achieving the fresh, aromatic, lemony flavor in this recipe. The best substitute would be kaffir lime leaf or a combination of both lemon zest and juice. Shrimp Paste – Savory, salty, and undeniably “shrimpy.” Fish sauce is the best substitute, but be sure to compensate for using this thinner ingredient by adding less water. Shallots – Substitute with a sweet Vidalia onion, leeks, scallions, or chives. Curry Powder – I like to make my own to control the amount of salt (and it’s pretty easy to whip up), but you can purchase any pre-made blend at most major grocery chains. Coriander Seeds – This is a good one to have on hand for many homemade condiments and spice blends. Turmeric – Mostly responsible for the “yellow” in this yellow curry paste recipe. Cumin – Sweet, savory, and a little nutty. Substitute with caraway seeds. Salt Water
It also freezes tremendously well for up to 2 months. I recommend freezing in an ice cube tray before transferring to a plastic bag for easy, measured thawing later on. Love this recipe? Share it with the world on Pinterest.
