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Yellow Curry Paste Recipe
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5 from 1 vote

Homemade Yellow Curry Paste Recipe

Use this easy yellow curry paste recipe to make your own fresh homemade spicy curries, sauces, soups and stews.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course, sauce
Cuisine: American, Indian, Thai
Keyword: chili peppers, curry, recipe, spicy
Servings: 20
Calories: 28kcal


  • 1 red bell pepper stemmed, seeded and chopped
  • 4 small spicy red peppers chopped (Thai peppers are best, but you can use any to you choice – cayenne or red serrano are good substitutes)
  • 1 shallot chopped
  • 4 cloves garlic chopped
  • 1 stalk lemongrass trimmed, woody parts removed
  • 6 stalks green onion sliced
  • 1 tablespoon shrimp paste
  • 1 tablespoon fresh grated ginger ground is good, too
  • 1 tablespoon fresh minced turmeric ground is good, too
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar optional, or use brown sugar


  • Add all of the ingredients to a food processor or blender. Process until smooth, scraping down the sides as needed.
  • Alternatively, you can grind down the solid ingredients and spices in a mortar and pestle, then slowly add in the liquid ingredients as you mix. Mix until a paste forms to your preferred consistency.
  • Taste and adjust to your personal tastes. Need more salt? More lime juice? A pinch of sugar? Adjust as needed.
  • Strain out excess liquid, if desired, or use as-is.



Makes 1.5-2 cups.
Heat Factor: Mild-Medium, but it is HUGE on flavor. You can easily bring up the heat level by using spicier peppers or by adding spicy chili powder or flakes.


Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 86mg | Potassium: 70mg | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 22.6mg | Calcium: 10mg | Iron: 0.5mg