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Indian Spice Box
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5 from 6 votes

Vegan Thai Yellow Curry Paste

A vegan Thai yellow curry paste without fish sauce
Prep Time10 mins
Total Time10 mins
Course: Spice Mix
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Thai Yellow Curry Paste
Servings: 4 servings
Calories: 139kcal


  • 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 tablespoon turmeric
  • 2 shallots
  • 1-inch piece galangal (use ginger if you can't find this)
  • 1 small plum tomato
  • 6 cloves garlic
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1-inch piece cinnamon
  • 2 tablespoon tamari (or soy sauce)
  • 2 tablespoon brown sugar
  • ½ cup coconut milk


  • 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.


Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 514mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 5.5mg | Calcium: 53mg | Iron: 3.3mg