Yellow Curry Paste (Nam Prik Kaeng Kari)
Categories: Thai | Condiment | Ceideburg 2Serves: 1 Batch
Ingredients:
- 1 ts Cumin seeds
- 1 ts Coriander seeds
- 8 Dried chilies
- 1/2 ts Ground cinnamon
- 1 ts Salt
- 1/2 ts Ground cloves
- 1 tb Chopped lemon grass
- 2 tb Chopped shallots
- 1 tb Chopped garlic
- 1 tb Yellow curry powder
Instructions:
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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