Yellow Curry Paste (Nam Prik Kaeng Kari)

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
8		Dried chilies
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground cloves
1 tablespoon	15ml	Chopped lemon grass
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Yellow curry powder

Recipe Instructions

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.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.

Source:
Joyce Jue

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