Yellow Curry Paste

Recipe Ingredients

6		Dried red chili peppers
1 teaspoon	5ml	Galanga
1		Lemon grass stalk -=or=-
1 teaspoon	5ml	Lemon grass - dried
3 teaspoons	15ml	Shallots - chopped (medium)
4		Garlic cloves - chopped
1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Mace
1/4 teaspoon	1.3ml	Cardamom seeds
1/4 teaspoon	1.3ml	Ground cloves

Recipe Instructions

Cut the chili peppers into small pieces and soak them in cold water for 15 minutes. Separate and discard the seeds. In a skillet, toast the remaining ingredients over a very low flame for 5 minutes.

Put the chili peppers and the toasted spices in a mortar or a food processor and blend to a thick, bright yellow paste. Store in a tightly covered container in the refrigerator until ready to use.

* If using dried galanga, soak for 15 minutes in cold water.

Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook"

Source:
John Willingham

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