Thai Yellow Curry Paste: The Ultimate Condiment
They are quick. They’re easy. They deliver big flavor in small doses and add the richness we crave. What’s not to love about condiments?
Defined as a sauce, dressing or other food accompaniment, condiments can be used in various ways to add zip and zest to a meal. You can use condiments in pre-cooking marinades and rubs, incorporate them into dishes as you cook, or put them on the side at the table.
Types of condiments include:
Dressings. A sauce used to top salads and other dishes served cold or at room temperature, dressings can range far beyond the standard oil and vinegar combination. Using aromatic combinations of herbs, flavorful vinegars or citrus juice, and minimal fat can make dressings healthy as well as delicious.
Sauces. Any thickened, flavored liquid that accompanies food qualifies as a sauce – from tomato sauce for pasta to crème anglaise sauce for dessert. Swap rich staples like Hollandaise sauce for healthier alternatives that use fruits, vegetables, herbs, and spices to deliver flavor and texture. To achieve richness, use avocado instead of mayo – or combine healthier options for classic favorites that satisfy without unhealthy fats or excess calories, as in the recipes below.
Glazes. A thin coating of intense sweet or savory flavor can add another layer of zest to a dish without adding fat. Reductions of meat stocks or broths, melted dark chocolate, or fruit spread can all be used sparingly to boost flavor without sacrificing health.
Relishes, salsas, and chutneys. These accompaniments, which incorporate chopped vegetables and fruits along with herbs and acidic liquids like vinegar or lemon juice, can be chunky or smooth. Although generally considered condiments for savory dishes, they can have sweetish overtones or range from mildly spicy to flaming hot.
Marinades. Marinades bathe meat, fish, and vegetables in flavor prior to cooking. The bath of aromatic liquid typically consists of an acidic substance like lemon juice or red wine, plus spices and herbs.
Rubs. Another pre-cooking flavor booster, rubs are a blend of herbs, spices and salt that coat the surface of food – adding a flavor kick with few calories and no fat.
The great news is that most condiments are a snap to make, and today’s recipe is a perfect example.
Uses for curry paste:
Whisk into mayo or yogurt for chicken salad or a dip/spread.
Add broth and/or coconut milk for the base of a soup or curry. Add your favorite vegetables, tofu, chicken, meat, or seafood.
Thai Yellow Curry Paste
Yield: About 2 cups
Ingredients
8 kaffir lime leaves*
1 large Melissa’s shallot, peeled and roughly chopped
1 tablespoon Melissa’s chopped garlic
5-inch piece Melissa’s galangal, peeled, sliced, and coarsely chopped**
¼ cup roughly chopped Melissa’s lemongrass
1 ½ tablespoons kosher salt
12 Melissa’s Thai basil leaves
½ cup fresh cilantro roughly chopped
3 tablespoons grapeseed or canola oil
2 tablespoons ground turmeric
2 tablespoons ground curry powder
1 tablespoon fish sauce or shrimp paste
1 teaspoon ground coriander
½ teaspoon white pepper
Optional: green Thai chilies
*Found in Asian markets; sometimes in produce section; sometimes in freezer case
**Galangal (Thai ginger) can also be found in Asian markets and through Melissa’s! You may also substitute fresh ginger.
Directions
Combine the first six ingredients in the bowl of a food processor. Pulse or process for several minutes until ingredients are chopped quite fine.
Add the remaining ingredients and continue to process for 1 to 2 minutes until the mixture is quite smooth. There will be about two cups. Curry paste can be stored in the refrigerator for about one week or in the freezer for up to two months.
