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