Indonesian Yellow Curry Paste

150 to 200grams of paste will make yellow curry for 4-6 people depending on you flavour preferences.  


  • 500 grams shallots
  • 20 cloves garlic 
  • 80g galangal
  • 80g ginger
  • 80g fresh turmeric or 2 teaspoons ground turmeric
  • 120 grams candlenuts, toasted
  • 4 tablespoons coriander seed
  • 3 teaspoons cumin seeds
  • 1 teaspoon ground nutmeg
  • 4 cloves
  • 2 tablespoons white peppercorns, toasted
  • 30g shrimp paste toasted 
  • 1/2 teaspoon salt
  • 1 teaspoon white or palm sugar 
  • 150ml oil
  • water 


  1. Toast whole spices and candlenuts for 10 minutes at 170c oven then process to a fine powder in a spice mill.
  2. Combine all ingredients in a food processor and blend until smooth paste is achieved.
  3. Pan fry the paste over moderate heat for 20 minutes adding water where nessesary to stop the paste from catching.
  4. When complete the paste should be fragrant and the vegetable matter separated from the oil.
  5. For extended shelf life it is very important that all water has been evaporated from the paste during the cooking process.
  6. Store the paste in sterilized jars in the pantry or refrigerated.  


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