Yellow Curry Paste (Thai)

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Cayenne powder
1/2 teaspoon	2.5ml	Ground cinnamon
1 tablespoon	15ml	Turmeric
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

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. Grind the toasted seeds in a spice grinder.

Pound all the ingredients together with a little water to produce a medium thick paste.

You can pound the spice mix in a mortar and pestle or you can use a mini-food processor. Make a lot of the paste and save it for use in other curries. Store paste in the refrigerator.

Source:
Joyce Jue

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