Thai Yellow Curry Paste

also called prik gaeng karee · gaeng karee paste · kaeng kari paste · yellow curry paste · gang garee paste · nam prik gaeng karee

The table

6(stemmed and seeded)dried long red chilessoak 20 min, drain and choppound to a fibrous pastepound inwork in
1 tspkosher salt
2 stalks(tender parts only, thinly sliced)lemongrass
2 Tbs(peeled and sliced; or 2 tsp dried)fresh turmeric
1 Tbs(peeled and chopped)galangal
6 clovesgarlic
3(chopped)shallots
1 Tbscoriander seedstoast 2 min, grind in a mortar
2 tspcumin seeds
1/2 tspwhite peppercorns
1 Tbsmadras curry powder
2 tsp(kapi)shrimp paste
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

1soak 20 min, drain and chop

2toast 2 min, grind in a mortar

3pound to a fibrous paste

goes in with what step 1 made

4pound in

goes in with what step 3 made

5work in

goes in with what steps 2 and 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 20 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.

  1. soak 20 min, drain and chop

    20 minwalk awayfrom the start

  2. toast 2 min, grind in a mortar

    2 minneeds youfrom the start

  3. pound to a fibrous paste

    not timed20 min in

  4. pound in

    not timed20 min in

  5. work in

    not timed20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need mortar · skillet

Goes with

See how it is written
>> title: Thai Yellow Curry Paste
>> category: Spice Blends & Marinades
>> tags: thai, turmeric, paste, chiles, curry
>> counters: Thai Kitchen
>> aka: prik gaeng karee, gaeng karee paste, kaeng kari paste, yellow curry paste, gang garee paste, nam prik gaeng karee
>> pairs-with: thai-yellow-curry, madras-curry-powder
>> servings: 8
>> time: 45 min
>> step.1: soak 20 min, drain and chop
>> step.2: toast 2 min, grind in a mortar
>> step.3: pound to a fibrous paste
>> step.4: pound in
>> step.5: work in

Soak @dried long red chiles{6}(stemmed and seeded) in hot water for ~soak{20%min}, then drain and chop them. Yellow curry is the mild one, so the chiles are here for colour and body more than heat.

Toast @coriander seeds{1%Tbs}, @cumin seeds{2%tsp} and @white peppercorns{1/2%tsp} in a dry #skillet{} over medium heat for ~toast{2%min}, then grind them to a powder in a #mortar{}.

Pound @&(~2)soaked chiles{} with @kosher salt{1%tsp}, @lemongrass{2%stalks}(tender parts only, thinly sliced), @fresh turmeric{2%Tbs}(peeled and sliced; or 2 tsp dried) and @galangal{1%Tbs}(peeled and chopped) to a fibrous paste.

Pound @garlic{6%cloves} and @shallots{3}(chopped) into @&(~1)paste{}.

Work @&(~3)ground spices{}, @madras curry powder{1%Tbs} and @shrimp paste{2%tsp}(kapi) into @&(~1)paste{} until it is even and the colour of a marigold. The curry powder is not a cheat — the yellow one is the paste that took its spicing from Indian traders, and every Thai kitchen adds it from a tin.