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.
