Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)

Course : Curry
Serves: 1
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3 medium dried chiles
3 tablespoons chopped shallots
1 tablespoon garlic chopped
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 turmeric powder

Preparation / Directions:

Soak dried chiles 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.

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