T his basic yellow curry paste recipe can be used for many different dishes from chicken, fish, or beef curries to the Khmer national dish, Amok. This is actually a Cambodian recipe but it can be used for many Thai curries with substitutions at the bottom of the page.
We learned to make this paste at Baitong restaurant in Phnom Penh Cambodia. The chef there showed Chad this recipe and Chad made a chicken curry using it. In this recipe we have substituted Prahok which is a very smelly salted fermented fish paste for Belacan since Prahok is not as readily available in North America as Belacan or other fish pastes.
1 2 inch piece (20g) fresh turmeric or 4g powdered
4 Garlic cloves
3 Red chilli’s with seeds
2 Lemongrass sticks with woody outside removed
8 Kaffir lime leaves
5 grams Belacan or Asian dried shrimp paste
3 grams Paprika
20 grams Ginger
20 grams Galangal
30 grams Palm sugar or castor sugar
40 ml Fish sauce
2 Tbsp Vegetable oil for frying
50 ml Water
Place first eleven ingredients in the modern day mortar and pestle or food processor and blitz for at least two minutes then scrape the sides, add the fish sauce and blend for another two minutes or until you have a fairly smooth paste.
In a hot wok or pan, add the cooking oil and fry off your paste being careful not to burn. After about 2 minutes add water to stop the curry from cooking.
This is a basic recipe but you can play around with the ingre