Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Ett

Title: NAM PHRIK KAENG KA-RI (YELLOW CURRY PASTE) ETT

Categories: Thai, Curry

Yield: 1 servings

3 ea Dried chilies

3 T Chopped shallots

1 T Chopped garlic

1 t Chopped ginger

1 T Coriander seeds

1 t Cumin seeds

1 T Chopped lemon grass

1 t Shrimp paste

1 t Salt

2 t Curry powder

Soak dried chilies 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 &

Pinyo Srisawat. --