top of page

Thai Yellow Curry Paste

Since I went to Bangkok for a quick 1 week cooking course, I've been hooked on making my own curry pastes. As well as it being fresh, it is also about knowing what ingredients are in it. Many of the store bought versions have preservatives, an unnecessary amount of salt, and ingredients we have never heard of before.

If you can't pronounce it, don't eat it.

Massaman/ Yellow curry is a great mix of both Thai and Indian curries, and the earth spices is what sets it apart from the traditional green and red many of us are used to


  • 4 shallots

  • 8 garlic cloves

  • 6 green cardamom pods

  • 4 whole cloves

  • 1 ceylon cinnamon stick

  • 2 tbsp coriander seed

  • 1 tbsp cumin seed

  • 1 tbsp of chilli flakes or more if you like spicy

  • 1 tsp peppercorn

  • 3 stalks lemongrass (throw the top 1/4 part, and remove 1-2 layers to get the tender part)

  • 1 tbsp turmeric powder

  • 1 large thumb of ginger

  • 1 tsp kosher salt

  • 1/2 tsp ground nutmeg

  • 1/2 cup roasted peanuts

  • 1/4 cup water, or more if needed


  1. Heat up pan to max heat and add unpeeled garlic and shallots until blackened

  2. Leave to cool and remove skins

  3. Dry toast cardamom, clove, cinnamon, coriander, cumin and peppercorns until fragrant

  4. Grind all ingredients in pestle and mortar

  5. Dry toast lemongrass and galangal until slightly charred

  6. Place all ingredients into a blender or food processor until smooth. Add more water if needed

*Inspired by:


bottom of page