Yellow curry paste (thai)

4 servings

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

Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Here's the recipe for the paste if you want to go to the effort: Yellow Curry Paste 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.

You can work out your frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you're feeling particularly harmonious... Make a lot of the paste and save it for use in other curries.

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