Authentic Thai Yellow Curry Paste

Authentic Thai Yellow Curry Paste

The Spruce / Nyssa Tanner

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
916 Calories
59g Fat
101g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 916
% Daily Value*
Total Fat 59g 76%
Saturated Fat 51g 256%
Cholesterol 0mg 0%
Sodium 3057mg 133%
Total Carbohydrate 101g 37%
Dietary Fiber 12g 42%
Protein 13g
Calcium 244mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a true Thai yellow curry paste made the authentic way, and if you've had dishes including more of an imitation yellow curry, you will definitely taste the difference. Made with yellow chilies, lemongrass, galangal, fish sauce, and spices, including turmeric, this recipe is as real as it gets. Yellow curry paste is the mildest of the three Thai curry pastes, which include red, yellow, and green.

Yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, vegetable, noodle, and even soup recipes. This fragrant yellow curry paste makes Thai food easy to cook and quick to make, as well, especially if you make the paste ahead of time. Use it right away in a delicious Thai curry, or store it in the refrigerator or freezer, to use anytime. 


  • 1/2 to 1 stalk lemongrass (minced)
  • 1 to 2 yellow chilies (sliced)
  • 2 shallots (sliced)
  • 1 thumb-size piece of galangal (sliced)
  • 4 cloves garlic
  • 1 teaspoon coriander (ground)
  • 1 teaspoon cumin (ground)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cinnamon
  • 2 tablespoons fish sauce
  • 1/2 teaspoon shrimp paste
  • 3/4 teaspoon turmeric
  • 1 large pinch white pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon tomato puree
  • 3 to 5-ounces coconut milk (divided)

Steps to Make It

  1. Gather the ingredients.

    Authentic Thai Yellow Curry Paste ingredients

    The Spruce / Nyssa Tanner

  2. Place all ingredients—lemongrass, chilies, shallots, galangal, garlic, coriander, garlic, coriander, ground cumin, cumin seeds, cinnamon, fish sauce, shrimp paste, turmeric, white pepper, brown sugar, lime juice, and tomato puree—using just 3-ounces of coconut milk, in a food processor or blender. Add more coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well.

    Thai yellow curry ingredients in a food processor

    The Spruce / Nyssa Tanner

  3. Use in your favorite curry dish or store for later use. Enjoy!

    Authentic Thai Yellow Curry Paste in a jar

    The Spruce / Nyssa Tanner

How To Store and Freeze

  • Store in an airtight container in the refrigerator for up to 1 month.
  • Freeze in an airtight container for up to 3 months. A great way to freeze any paste is to spoon it into an ice cube tray, freeze and then transfer it over into a freezer bag for storage. You can then take out and thaw how many cubes you need for whatever Thai dish you're making.

Ingredient Substitutions

Some of the ingredients in this recipe are specifically Asian; if you don't have a store that sells Thai ingredients, don't worry—there are a few substitutions you can make.

  • If you can't find fresh lemongrass, use 2 to 3 tablespoons of frozen prepared lemongrass.
  • You can use red chilis instead of yellow, or 1/2 to 1 teaspoon dried crushed chili.
  • Instead of shallots, substitute 1/3 cup chopped onion.
  • Ginger works well in place of galangal.
  • If you don't have shrimp paste, use an additional tablespoon of fish sauce, and black pepper may be replaced for the white.

Use the Paste To Make Curry

Whether you are using the paste right away or grabbing it from the freezer, this yellow curry paste is simple to turn into a delicious curry. Place the paste in a wok with some vegetable oil. Stir-fry until fragrant (about 1 minute), then add 1 to 3 cups chicken or vegetable stock, plus your ingredients—chicken and potatoes or other meats, seafood, tofu, wheat gluten, and/or vegetables. Add a little more coconut milk for more sauce, reserving a bit to add to each serving at the end.

Always taste test for salt and sourness/sweetness after a curry is done cooking, adding more fish sauce or salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice. Add more coconut milk for a creamier, richer sauce. Before serving, top with fresh coriander or basil.

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