Yellow Curry Paste Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
6 each: Dried red chili peppers,
1 tsp: Galanga,
1 each: Lemon grass stalk -=OR=-,
1 tsp: Lemon grass, dried
3 medium: Shallots, chopped
4 each: Garlic cloves, chopped
1 tsp: Coriander seeds,
1 tsp: Curry powder,
1/4 tsp: Mace,
1/4 tsp: Cardamom seeds,
1/4 tsp: Ground cloves,
Directions:
Cut the chili peppers into small pieces & soak them in cold water for
15 minutes. Separate & discard the seeds. In a skillet, toast the
remaining ingredients over a very low flame for 5 minutes.
Put the chili peppers & the toasted spices in a mortar or a food
processor & blend to a thick, bright yellow paste. Store in a tightly
covered container in the refrigerator until ready to use.
* If using dried galanga, soak for 15 minutes in cold water.
Makes 1/2 cup
Pojanee Vatanapans "Thai Cookbook"
Source from luhu.jp
15 minutes. Separate & discard the seeds. In a skillet, toast the
remaining ingredients over a very low flame for 5 minutes.
Put the chili peppers & the toasted spices in a mortar or a food
processor & blend to a thick, bright yellow paste. Store in a tightly
covered container in the refrigerator until ready to use.
* If using dried galanga, soak for 15 minutes in cold water.
Makes 1/2 cup
Pojanee Vatanapans "Thai Cookbook"
Source from luhu.jp
Tags
Spice mix