Nam phrik kaeng ka-ri (yellow curry paste) et

Yield: 1 Servings

Measure Ingredient
3 eaches Dried chilies
3 tablespoons Chopped shallots
1 tablespoon Chopped garlic
1 teaspoon Chopped ginger
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 tablespoon Chopped lemon grass
1 teaspoon Shrimp paste
1 teaspoon Salt
2 teaspoons Curry powder

Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about ½ cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

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