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Sauces, pastes & condiments · Curry pastes

Thai yellow curry paste

Mild golden Thai paste of roasted shallot and garlic, turmeric, curry powder and dried chilli for yellow curry.

Also called: yellow curry paste, prik gaeng kari, kaeng kari paste, gaeng karee paste

Around the world: พริกแกงกะหรี่ (th)

A kind of thai curry paste

Make it yourself: Thai yellow curry paste

What it is

The paste for Thai kaeng kari: dry-roasted shallots, garlic and ginger pounded with soaked dried chillies, lemongrass, turmeric, toasted coriander and cumin, curry powder and shrimp paste. Roasting the aromatics and the Indian-style dry spices make it the mildest and roundest Thai curry paste.

How it’s used

  • Thai yellow curry with chicken and potatoes
  • Yellow fish or prawn curries
  • Seasoning fried rice and stir-fried crab

Characteristics

Taste
Mild, sweetish and aromatic with gentle heat.
Appearance
Orange-gold, thick paste.
Sold as
paste
Cooking uses
Commonly cooked, Mainly a seasoning
Common in
Thai

Storage

Refrigerated. Homemade keeps about 10 days chilled, or 3 months frozen.

Diet, allergens and safety

Contains Crustaceans.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Usually contains shrimp paste (crustaceans).

Nutrition per 100 g

Energy
72 kcal
Protein
2.5 g
Carbohydrate
16.8 g
Fat
0.1 g
Fibre
3.2 g
Sugars
7.87 g

USDA FoodData Central: Shallots, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Thai curry paste — Red paste with 1 tsp each curry powder and turmeric per 3 tbsp.

Related ingredients

Recipes with thai yellow curry paste

No recipe in the catalogue uses it yet.

More curry pastes