Nam phrik kaeng ka-ri (yellow curry paste) ett
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 |
Directions
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.