Nam Phrik Kaeng Ka Ri (yellow Curry Paste)
Serves:
Ingredients:
3
Dried chilies
3
tb
Chopped shallots
1
tb
Chopped garlic
1
ts
Chopped ginger
1
tb
Coriander seeds
1
ts
Cumin seeds
1
tb
Chopped lemon grass
1
ts
Shrimp paste
1
ts
Salt
2
ts
Curry powder
Method:
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 & Pinyo Srisawat.