Yellow Curry Paste (Thai)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1 tablespoon turmeric
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon chopped lemon grass
2 tablespoon chopped shallots
1 tablespoon chopped garlic
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.
Grind the toasted seeds in a spice grinder. Pound all the ingredients together with a little water
to produce a medium thick paste. You can pound the spice mix in a mortar and pestle or you can use
a mini-food processor. Make a lot of the paste and save it for use in other curries. Store paste in
the refrigerator.
Yield: 4
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