Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)

Recipe Ingredients

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

Recipe 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 and Pinyo Srisawat.

Source:
Chile Pepper Magazine 4/98

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