Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

3 medium dried chilies
3 tablespoons chopped shallots
1 tablespoon garlic
1 teaspoon chopped ginger
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon chopped lemon grass
1 teaspoon shrimp paste
1 teaspoon salt
2 teaspoons curry powder
 

Preparation:

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 and Pinyo Srisawat.