Yellow curry paste

1 recipe

Ingredients

Quantity Ingredient
6 eaches Dried red chili peppers
1 teaspoon Galanga
1 each Lemon grass stalk -=OR=-
1 teaspoon Lemon grass, dried
3 mediums Shallots, chopped
4 eaches Garlic cloves, chopped
1 teaspoon Coriander seeds
1 teaspoon Curry powder
¼ teaspoon Mace
¼ teaspoon Cardamom seeds
¼ teaspoon Ground cloves

Directions

Cut the chili peppers into small pieces & soak them in cold water for 15 minutes. Separate & discard the seeds. In a skillet, toast the remaining ingredients over a very low flame for 5 minutes.

Put the chili peppers & the toasted spices in a mortar or a food processor & blend to a thick, bright yellow paste. Store in a tightly covered container in the refrigerator until ready to use.

* If using dried galanga, soak for 15 minutes in cold water.

Makes ½ cup

Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-17-94

Related recipes