Yellow Curry Paste

Course : Curry
Serves: 1
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6 medium dried red chile peppers
1 teaspoon galangal
1 pieces lemon grass stalk OR
1 teaspoon lemon grass -- 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 / Directions:

Cut the chile 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 chile 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 galangal, soak for 15 minutes in cold water. Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook

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