Yellow Curry Paste (Thai)

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14 calories per serving view nutrition facts

Ingredients

1	teaspoon	cumin seeds
1	teaspoon	coriander seeds
8	each	dried red chiles
1/2	teaspoon	cinnamon	ground
1	teaspoon	salt
1/2	teaspoon	cloves	ground
1	tablespoon	lemon grass	chopped
2	tablespoons	shallots	chopped
1	tablespoon	garlic	chopped
1	tablespoon	curry powder	yellow

Directions

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 you're feeling particularly harmonious.

Make a lot of the paste and save it for use in other curries.

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Quick & Easy Frog's Eye Salad

Very good recipe- I made a few changes to this. I made the salad the night before, I mixed the juice, milk, sugar, pudding and crushed pineapple together. I stirred in the cooked pasta, and let that sit together in the fridge over night. In a different bowl I opened the fruit drained, and added about 2 cups maraschino cherries, let that sit together overnight. The next morning I re-drained the fruit and mixed together with pasta and added the whipped topping and marshmallows. I left out the coconut. VERY GOOD!!

Reviewed by imright