Yellow Curry Paste (Nam Prik Kaeng Kari)

Course : Curry
Serves: 1
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Ingredients:

1 teaspoon cumin seeds
1 teaspoon coriander seeds
8 medium dried chiles
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon chopped lemon grass
2 tablespoons chopped shallots
1 tablespoon garlic chopped
1 tablespoon yellow curry powder
 

Preparation / Directions:

Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chiles and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987


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