Title: Yellow Curry Paste (Thai)
Categories: Spicy
Yield: 4 Servings

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

Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Here's the recipe for the paste if you want to go to the effort: Yellow Curry Paste 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.

You can work out your frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you're feeling particularly harmonious... Make a lot of the paste and save it for use in other curries.

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