Indian Spice Box
Print Recipe
5 from 3 votes

Vegan Thai Yellow Curry Paste

A vegan Thai yellow curry paste without fish sauce
Prep Time10 mins
Course: Spice Mix
Cuisine: Thai, Vegan
Servings: 4 servings
Calories: 139kcal
Author: Vaishali Honawar

Ingredients

  • 2 Thai bird's eye chilies (or other hot red chili peppers)
  • 2 stalks lemongrass (use juice of 2 limes and their zest as a substitute)
  • 1 tbsp turmeric powder
  • 2 shallots
  • 1-inch piece galangal (use ginger if you can't find this)
  • 1 small plum tomato
  • 6 cloves garlic
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1-inch piece cinnamon
  • 2 tbsp tamari (or soy sauce)
  • 2 tbsp brown sugar
  • 1/2 cup coconut milk

Instructions

  • Place all ingredients and ½ cup of the coconut milk in a blender bowl. Blitz into a smooth paste, adding more coconut milk if needed to keep the blades moving.
    Store in an airtight container in the freezer.
     

Nutrition

Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 514mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2.6% | Vitamin C: 6.7% | Calcium: 5.3% | Iron: 18.4%