Title: Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Ett
Categories: Ethnic Spicy
Yield: 1 Servings
| 3 | | Dried chilies |
| 3 | tb | Chopped shallots |
| 1 | tb | Chopped garlic |
| 1 | ts | Chopped ginger |
| 1 | tb | Coriander seeds |
| 1 | ts | Cumin seeds |
| 1 | tb | Chopped lemon grass |
| 1 | ts | Shrimp paste |
| 1 | ts | Salt |
| 2 | ts | 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.