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Yellow curry paste (nam prik kaeng kari)

Yield: 1 Batch

Ingredients:

• 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

Instructions:

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. From "Discover Thai Cooking" by Chaslin Canungmai and Tettoni Times Editions Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.

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