Yellow Curry Paste Recipe(Nam Phrik Kaeng Ka-ri Recipe) |
Ingredients: |
3 dried chilies, soaked in hot water for 15 minutes and de-seeded 3 tablespoons chopped shallots 1 tablespoon chopped garlic 1 teaspoon chopped ginger 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 tablespoon chopped lemon grass (use only the bottom white tender part) 1 teaspoon shrimp paste (belachan) 1 teaspoon salt 2 teaspoons curry powder |
Method: 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. 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 ½ cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. |
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