Nam Phrik Kaeng Ka-ri (yellow Curry Paste) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Dried chilies,
3 tbsp: Chopped shallots,
1 tbsp: Chopped garlic,
1 tsp: Chopped ginger,
1 tbsp: Coriander seeds,
1 tsp: Cumin seeds,
1 tbsp: Chopped lemon grass,
1 tsp: Shrimp paste,
1 tsp: Salt,
2 tsp: Curry powder,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp