Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Recipe - Cooking Index
3 | Dried chilies | |
3 tablespoons | 45ml | Chopped shallots |
1 tablespoon | 15ml | Chopped garlic |
1 teaspoon | 5ml | Chopped ginger |
1 tablespoon | 15ml | Coriander seeds |
1 teaspoon | 5ml | Cumin seeds |
1 tablespoon | 15ml | Chopped lemon grass |
1 teaspoon | 5ml | Shrimp paste |
1 teaspoon | 5ml | Salt |
2 teaspoons | 10ml | Curry powder |
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 and Pinyo Srisawat.
Source:
Chile Pepper Magazine 4/98
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