Yellow Curry Paste (thai) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Cumin seeds,
1 tsp: Coriander seeds,
8: Dried chilies,
1/2 tsp: Ground cinnamon,
1 tsp: Salt,
1/2 tsp: Ground cloves,
1 tbsp: Chopped lemon grass,
2 tbsp: Chopped shallots,
1 tbsp: Chopped garlic,
1 tbsp: Yellow curry powder,
Directions:
Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca
Invernizzi Tettoni, Times Editions, Singapore, 1987 Heres the recipe
for the paste if you want to go to the effort: Yellow Curry Paste
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.
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound all the ingredients together to produce a fine paste which goes
well with beef and pork.
You can work out your frustrations pounding the spice mix in a mortar
and pestle or you can use a food processor if youre feeling
particularly harmonious... Make a lot of the paste and save it for
use in other curries.
Source from luhu.jp
"Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca
Invernizzi Tettoni, Times Editions, Singapore, 1987 Heres the recipe
for the paste if you want to go to the effort: Yellow Curry Paste
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.
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound all the ingredients together to produce a fine paste which goes
well with beef and pork.
You can work out your frustrations pounding the spice mix in a mortar
and pestle or you can use a food processor if youre feeling
particularly harmonious... Make a lot of the paste and save it for
use in other curries.
Source from luhu.jp