Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Curry is wonderfully spicy and filled with so many satisfying flavors. And there are so many different types we can make. It’s a spicy food lover’s dream dish. If you’re making it at home, you want to make it as good as it can be. This brings us to a simple question. Like this one, this homemade yellow curry paste recipe will help make your curry mouth-watering great. Let’s talk about how to make yellow curry paste, shall we? Process until smooth, scraping down the sides as needed. Taste and adjust to your personal tastes. Need more salt? More lime juice? A pinch of sugar? Prefer brown sugar instead? Adjust as needed. Strain out excess liquid, if desired, or use as-is. Boom! Easy enough, right? Now it’s time to get cooking with your awesome new yellow curry paste. Go to town! If you’d like a milder curry, go with milder peppers. If you’d like a spicier curry, go with more Thai peppers, or use even hotter peppers, like this Ghost Pepper Curry that I love to enjoy. It’s so much better than any store-bought curry paste. From there, it simply simmers into your recipe and the flavors develop from there. You can use many different proteins or ingredients to round out your curry, such as chicken, beef, lamb, shrimp, even chickpeas. Lastly, you don’t have to only make curry with curry paste. Give other dishes a bit of Thai flare by tossing some into soups or stews simmering on the stove. Use it as part of a marinade or a rub. Yellow curry gains its color mostly from turmeric, which is a vibrant yellow. Red curry paste focuses more on the red peppers and that fiery flavor, though both can be quite spicy. I hope you enjoy it!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
