Curry recipes

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

Yellow Curry Paste (Nam Prik Kaeng Kari)

Ingredients:

Preparation / Directions:

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