Yellow curry paste (nam prik kaeng kari)

Yield: 1 batch

Measure Ingredient
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
8 \N 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

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.

Similar recipes