Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) 3 dried chilies 3 tablespoon chopped shallots 1 tablespoon chopped 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 teaspoon curry powder Soak chiles in hot water for 15 minutes and de-seed. 1. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, the grind into a powder. 2. 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. 3. This can be stored in a glass jar in the refrigerator for about 3-4 months. Yield: 1