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Yellow curry paste (thai)

Yield: 4 Servings

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:

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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