Yellow Curry Paste

20 minutes Prep: 15 minutes Cook: 5 minutes

60 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

3	each	chilies	dried
3	tablespoons	shallots	chopped
1	tablespoon	garlic	chopped
1	teaspoon	ginger	chopped
1	tablespoon	coriander seeds
1	teaspoon	cumin seeds
1	tablespoon	lemon grass	chopped
1	teaspoon	shrimp paste
1	teaspoon	salt
2	teaspoons	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.

Put the rest of the ingredients into a blender 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.

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Nutrition Facts

Serving Size 56g

Amount per Serving

Calories 60 24% of calories from fat

	% Daily Value*
Total Fat 2.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2369mg	99%
Total Carbohydrate 13.0g	4%
Dietary Fiber 3.0g	12%
Sugars 0.0g
Protein 2.0g	5%

Vitamin A	8%		Vitamin C	9%
Calcium	9%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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