This Easy Thai Yellow Curry Paste can be made with most items in your pantry and with a few fresh ingredients like lemongrass, ginger and shallots is made in 15 minutes for that homemade curry dinner.
Soften the chiles in a bowl with hot water for 3 minutes. Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
In a food processor add the drained chiles, salt, garlic, lemongrass, shallots, ginger, shrimp paste, curry powder, spices and water. Purée until a smooth paste. Use more water if you prefer a smoother, thinner texture.
Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.