---------- Recipe via Meal-Master (tm) v8.02

     Title: NAM PHRIK KAENG KA-RI (YELLOW CURRY PASTE) ETT
Categories: Thai, Curry
     Yield: 1 servings

     3 ea Dried chilies
     3 T  Chopped shallots
     1 T  Chopped garlic
     1 t  Chopped ginger
     1 T  Coriander seeds
     1 t  Cumin seeds
     1 T  Chopped lemon grass
     1 t  Shrimp paste
     1 t  Salt
     2 t  Curry powder

 Soak dried chilies in hot water for 15 minutes and deseed.  In a
 wok over low heat, put the shallots, garlic, ginger, coriander
 seeds and cumin seeds and dry fry for about 5 minutes, then grind
 into a powder (with mortar and pestle.
 Into a blender, put the rest of the ingredients and blend to mix
 well. Add the shallot-garlic-ginger-coriander seed-cumin seed
 mixture and blend again to obtain about 1/2 cup of a fine-textured
 paste.
 This can be stored in a glass jar in the refrigerator for
 about 3-4 months.
 Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
 Pinyo Srisawat.

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