Kruang Gaeng Kari (Yellow Curry Paste)

Curry has a special place in my heart. It is a warm dish on a rainy day, a fast and easy weekday night dinner, and a simple, uyet flavorful, dish. This recipe is essential for the Kao Mok Gai recipe, but it can also be used as a substitute for any yellow curry paste in your favorite curry dishes.

Kruang Gaeng Kari (yellow curry paste)


10 cloves garlic, peeled

5 cilantro roots or 1 tablespoon chopped cilantro stems

5 large slices fresh galangal or ginger (about 3 tablespoons)

1 shallot, peeled and chopped

4 fresh Serrano chiles, stems removed and sliced

1 teaspoon coconut sugar

2 tablespoons tamari

2 tablespoons yellow curry powder


Place all ingredients in a blender and blend until smooth and forms a fine paste.

Heat over stove top with a little oil and mix in coconut milk to your desired creaminess and curry flavor. If desired, add in any cooked meat of your choice.

Serve over steamed rice.


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