The Fridge Clean-Out Solution!
If there are two things I must always have on hand it is curry paste and coconut milk. About two weeks after grocery shopping, I’m left with several veggies on the cusp of spoiling. That’s when I know that it’s time for some Yellow Curry! I love making this Curry Paste and dividing it into reusable freezer-safe bags and freezing it for up to 8 months. I simply grab a serving out of the freezer, coconut milk from the pantry, all the veggies I need to use up, and suddenly I’m serving a DELICIOUS and comforting meal for dinner while not letting any of that fresh produce go to waste. The versatility of vegetables you can use in curry is one of the things that make the dish so great, and any veggies can be incorporated, not just the ones we forgot to use during the week. This homemade curry paste will be the perfect start to several comforting and delicious meals ahead!
Ingredients
This Yellow Curry Paste is made out of feel-good and fresh ingredients that are more than likely accessible in your everyday grocery store. It consists of shallots, garlic, ginger, lemongrass paste, spices, and either Thai red chili peppers or chile de arbol. The spice level is optional and customizable so no need to fret!
Instructions
The first step to making the curry paste is by peeling your shallots and the outer layers of the garlic bulbs. Peel the ginger and cover with foil. Next, cut the tops off the garlic. Drizzle the shallots and garlic with olive oil. I like to then sprinkle some salt and crack some pepper on top before wrapping them closed.
Next, add the wrapped garlic, ginger, and shallots to an air fryer or oven. Air fry for 25 minutes (or oven for 30-35 minutes) at 350°F, but remove the ginger after 15 minutes.
While the garlic bulbs and shallots roast, soak either your Thai red chili peppers or Chile de arbol in very hot water to rehydrate.
Add the roasted garlic, ginger, and shallot to a food processor. Add the lemongrass paste, curry powder, soaked chiles, coriander, turmeric, cumin, nutmeg, fresh cilantro, and salt. Pulse until everything is combined…and that’s it! You’ve made curry paste! Now simply divide into freezer bags and freeze for up to 8 months or store in an airtight container in the fridge for up to 3 weeks.
Yellow Curry Paste
This savory yellow curry paste is perfect for whipping up some delicious homemade curry that’s great for dumping a variety of veggies into!
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Ingredients
5 5 Shallots
5 5 Bulbs of Garlic
6 inches 6 inches Ginger
2 tbsp 29.57 ml Olive Oil (for drizzling)
8 8 Thai red chili peppers OR Chile de Arbol
1/4 cup 59.15 ml hot water (for rehydrating chiles)
4 tbsp 59.15 ml Lemongrass Paste
2 tbsp 29.57 ml Curry Powder
2 tbsp 29.57 ml Turmeric
1 tsp 4.93 ml Coriander
1 tsp 4.93 ml Cumin
1 tsp 4.93 ml Nutmeg (optional)
1/4 cup 59.15 ml Cilantro
1 tbsp 14.79 ml Salt
Directions
- Preheat air fryer or oven to 350°F
- Remove outer layer of garlic bulbs. Peel shallots. Peel ginger.
- Cut the tops off of the garlic bulbs and individually place on foil. Drizzle with olive oil, then wrap them in the foil.
- Place peeled shallots on foil, then drizzle with olive oil & wrap with foil.
- Wrap the ginger in foil.
- Roast the shallots, garlic bulbs, and ginger in the air fryer (or oven) at 350°
- After 15 minutes, remove the ginger. Allow the shallots and garlic to roast for an additional 10 minutes in the air fryer, or 15-20 minutes in the oven.
- While the garlic and shallots remain roasting, soak your chile peppers in very hot water to rehydrate them.
- Remove from air fryer and allow to cool slightly
- Add the roasted garlic, shallots, ginger, and soaked chiles to a food processor.
- Add the remaining ingredients and pulse until all the ingredients are distributed evenly throughout the paste.
- Divide into 6 servings and freeze for up to 8 months or seal in an airtight container to refrigerate for up to 3 weeks.
Notes
- Depending on personal spice tolerance, adjust the chile peppers to your liking. You can even choose to not include them if you prefer to keep the spice at a minimum.
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