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.