Yellow Thai curry paste – Kruang Gang Garieh

Ingredients for 1 servings:

• 1 stalk lemongrass, fresh or frozen
• 30 g galangal, fresh or frozen
• 30 g turmeric, fresh or frozen
• 6 small onions, red
• 10 medium-sized garlic cloves
• 1 tbsp coriander seeds
• 1 tsp cumin
• 50 g coconut milk, creamy
• 1 tsp chicken stock
• 5 small chili peppers, yellow, alternatively green
• 1 tbsp curry powder
• 10 g shrimp paste (terasi udang)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

suitable for all yellow Thai curries

Wash the fresh lemongrass. Remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white parts. Cut these into thin slices. Remove the outer, green leaves as needed. Weigh and thaw frozen goods. Wash, peel, and thinly slice the galangal and turmeric. Remove the tough root ends (eyes) from the galangal. Stir-fry all ingredients, from lemongrass to cumin, in a pan without oil for 3 minutes. Allow to cool slightly. Thinly slice the small green chilies crosswise, leaving the seeds on and discarding the stems. Place all ingredients in a small blender and blend on high for 1 minute until smooth. Use the paste immediately or freeze in portions. Frozen, it will keep for about 12 months without any loss of flavor.