Yellow Curry Paste Recipe

Yellow Curry Paste Recipe

(Nam Phrik Kaeng Ka-ri Recipe)

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.