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Nam phrik kaeng ka-ri (yellow curry paste) et

Yield: 1 Servings

Ingredients:

• 3 ea 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

Instructions:

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.

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