Yellow Curry Paste
Categories: Spice mixServes: 1 Recipe
Ingredients:
- 6 Dried red chili peppers
- 1 ts Galanga
- 1 Lemon grass stalk -=OR=-
- 1 ts Lemon grass, dried
- 3 md Shallots, chopped
- 4 Garlic cloves, chopped
- 1 ts Coriander seeds
- 1 ts Curry powder
- 1/4 ts Mace
- 1/4 ts Cardamom seeds
- 1/4 ts Ground cloves
Instructions:
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 1/2 cup
Pojanee Vatanapan's "Thai Cookbook"
Recipes sent to me from Bill, wight@odc.net
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