Make your Thai Yellow Curry epic beyond levels with this recipe. I was taught this recipe by my Thai cooking teacher, Ya. Tucked away in her Krabi cooking school with photos of Gordon Ramsay around the walls, this was single handedly the best day of cooking abroad to date. Give making your own paste a go…

Thai Yellow Curry Paste

Makes enough for two cook ups of my curry

Ingredients

2 large shallots
4 cloves of garlic
2 lemongrass stalks
a large knob of ginger
Bunch of coriander root
4 kaffir lime leaves
4 dried chillies, soaked in boiling water – optional
2 knobs of fresh or powdered turmeric

Method

Roughly chop all the ingredients then using either a food processor or mortar and pestle puree into a smooth paste. If you’re using a food processor, you’ll need a little water to get it going. Next move onto my curry…