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Yellow Curry Vegan Paste Recipe

Homemade Yellow Curry Vegan Paste

This yellow curry vegan paste recipe is aromatic, vibrant, and deeply flavorful — without any animal products. Made with fresh lemongrass, galangal, turmeric, garlic, shallots, and warm spices, it comes together in under 20 minutes. Use it for Thai curries, stir-fries, marinades, and soups. It stores well in the fridge for 2–3 weeks or the freezer for up to 6 months. Cheaper, fresher, and healthier than store-bought versions.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 12
Course: Sauce
Cuisine: Thai
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 2 stalks lemongrass white/pale green part only, thinly sliced
  • 1 inch fresh galangal or ginger, peeled and chopped
  • 6 –8 cloves garlic peeled
  • 4 –5 medium shallots or ¼ cup red onion, chopped
  • 1 inch fresh turmeric peeled and chopped (wear gloves)
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cardamom optional
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon whole white or black peppercorns or ½ teaspoon ground
  • 3 –6 dried red chilies stems removed, seeds optional for less heat
  • Zest of 1 lime or 1 kaffir lime leaf, finely chopped
  • 2 –3 tablespoons neutral oil coconut, avocado, or vegetable oil
  • 2 –4 tablespoons water or coconut cream as needed
  • 1 teaspoon sea salt
  • 1 teaspoon white miso paste OR 2 teaspoons soy sauce OR 2 teaspoons coconut aminos

Equipment

  • High-speed blender or food processor
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Rubber spatula
  • Airtight glass jar (for storage)
  • Ice cube tray (optional, for freezing)
  • Mortar and pestle (optional, traditional method)

Method
 

  1. Prep Ingredients: Slice the lemongrass thinly using only the tender white and pale green part. Peel and chop the galangal, garlic, shallots, and fresh turmeric. Remove stems from dried chilies. Remove seeds for a milder paste. Soak chilies in warm water for 10 minutes, then drain.
  2. Toast Spices (Optional): Heat a dry skillet over medium-low heat. Add coriander, cumin, cardamom, and peppercorns. Toast for 60–90 seconds until fragrant. Do not burn. Cool completely.
  3. Blend Everything: Add all aromatics, drained chilies, lime zest, toasted spices, salt, miso (or soy sauce), and oil to a blender. Add 2 tablespoons water or coconut cream. Blend on medium-high, scraping down sides, until smooth. Add more liquid 1 tablespoon at a time if too thick.
  4. Adjust and Store: Taste and adjust seasoning. Add more miso for umami or more turmeric for color. Use 2–3 tablespoons immediately. Store the rest in an airtight jar. Refrigerate for 2–3 weeks or freeze for 6 months.

Notes

Storage: Fridge 2–3 weeks (top with oil). Freezer 6 months (ice cube trays best).
Substitutions: No lemongrass? Use 1 tsp lemon zest + 1 tsp juice per stalk. No galangal? Use ginger. No fresh turmeric? Use 1 tsp dried powder. No shallots? Use red onion.
Spice Guide: 0 chilies = mild. 2–3 (seeded) = mild. 3–4 (with seeds) = medium. 5–6 = hot.
Yield: ½ to ¾ cup paste.
Pro Tip: Wear gloves for fresh turmeric. Freeze leftover aromatics. Label frozen cubes with date and spice level.
Yellow Curry Vegan Paste Recipe