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Yellow curry paste

Yield: 1 Recipe

Ingredients:

• 6 ea Dried red chili peppers
• 1 ts Galanga
• 1 ea Lemon grass stalk -=OR=-
• 1 ts Lemon grass dried
• 3 md Shallots chopped
• 4 ea Garlic cloves chopped
• 1 ts Coriander seeds
• 1 ts Curry powder
• 1/4 ts Mace
• 1/4 ts Cardamom seeds
• 1/4 ts Ground cloves Cut the chili peppers into small pieces & soak them in cold water for
• 15 minutes. Separate & discard the seeds. In a skillet

Instructions:

toast the remaining ingredients over a very low flame for 5 minutes. Put the chili peppers & the toasted spices in a mortar or a food processor & blend to a thick bright yellow paste. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galanga soak for 15 minutes in cold water. Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook"

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