Yellow curry paste (nam prik kaeng kari)

1 batch

Ingredients

Quantity Ingredient
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
8 Dried chilies
½ teaspoon Ground cinnamon
1 teaspoon Salt
½ teaspoon Ground cloves
1 tablespoon Chopped lemon grass
2 tablespoons Chopped shallots
1 tablespoon Chopped garlic
1 tablespoon Yellow curry powder

Directions

Place the cumin and coriander seeds in a pan without adding any oil.

Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma.

Coarsely chop the chilies and soak in water for 10 minutes. Drain.

Pound all the ingredients together to produce a fine paste which goes well with beef and pork.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg April 18 1990.

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