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Yellow Curry Paste in a clear glass bowl

Homemade Yellow Curry Paste

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5 from 5 reviews

  • Author: Glenda Embree
  • Total Time: 45 minutes
  • Yield: 2 cups 1x


Flavorful, aromatic and utterly delicious!  This sauce/paste will make your curry recipes pop with flavor.


Units Scale
  • 1 large red onion
  • 4 large heads (not cloves) of garlic
  • 4– to 5-inch piece of fresh ginger
  • 812 Serrano chili peppers, (I only remove the stems. Everything else goes in. 12 is definitely quite a bit spicier than 8, so go according to your own taste.)
  • 5 teaspoons salt
  • 23 Tablespoons turmeric, to your taste
  • 23 Tablespoons curry powder, (mild not spicy), to your taste
  • 1 Tablespoon dried coriander
  • zest and juice of 2 large lemons
  • 1/2 cup fresh cilantro leaves and stems, loosely packed


  1. Preheat the oven to 400°. 
  2. Lay out a square of foil large enough to be able to wrap the onion, ginger and garlic individually.
  3. Prep all the veggies first. Remove the outer paper from the onion and quarter it.  Place it on a square of foil and drizzle with 1 Tablespoon of avocado or olive oil.  Close the foil around the onion to form a sealed packet.
  4. Slice the very top off each head of garlic, so the inside is just showing through on the top.  Place all the heads on a square of foil and drizzle with 1 Tablespoon of avocado or olive oil.  Close the foil around the garlic heads to form a sealed packet.
  5. Use a spoon to peel the ginger.  Place the peeled ginger onto a square of foil and drizzle with 1 Tablespoon of avocado or olive oil.  Close the foil around the ginger to form a sealed packet.
  6. Place all three packets on a baking sheet and roast at 400° for 30 minutes.
  7. While those are roasting, zest the lemons and then juice them.
  8. Grind/puree the peppers, salt, turmeric and curry powder in the food processor (or high speed blender).
  9. Add the zest, lemon juice and cilantro to the food processor and continue to puree everything together.
  10. When the roasting packets are removed from the oven, the onion and ginger will be simple to move to the food processor.  Toss them in.
  11. Squeeze the garlic from each individual clove of roasted garlic.  You may want to allow them to cool just a little, first, so it’s comfortable.
  12. Once all the garlic is in the processor, puree everything until it is completely combined and a thick paste has formed.
  13. Use in your favorite curry dishes.  This makes a good-sized batch.  I use what I need that time and store the rest in the fridge.  If I don’t plan on using it again, for awhile,  I usually divide the remainder into small containers and freeze it. 



This freezes really well and one batch will make multiple curry recipes.  It will depend on the recipe and how many you are cooking for, how much you use each time.

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Sauce, Condiments, Flavorings
  • Method: Roasting
  • Cuisine: Asian/American