Yellow Curry Paste
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

6 medium dried red chili peppers
1 teaspoon galanga
1 pieces lemon grass stalk or 1 tsp dried
3 medium shallots -- chopped
4 cloves garlic -- chopped
1 teaspoon coriander seeds
1 teaspoon curry powder
1/4 teaspoon mace
1/4 teaspoon cardamom seeds
1/4 teaspoon ground cloves
 

Preparation:

Cut the chili peppers into small pieces and soak them in cold water for 15 minutes. Separate and discard the seeds. In a skillet, toast the remaining ingredients over a very low flame for 5 minutes. Put the chili peppers and the toasted spices in a mortar or a food processor and blend to a thick, bright yellow paste. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak for 15 minutes in cold water. Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook