Yellow Curry Paste
Yield
1 servingsPrep
15 minCook
5 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
dried |
*
|
| 3 | tablespoons |
shallots
chopped |
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | teaspoon |
ginger
chopped |
|
| 1 | tablespoon |
coriander seeds
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | tablespoon |
lemongrass
chopped |
|
| 1 | teaspoon |
shrimp paste
|
*
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
dried |
*
|
| 45 | ml |
shallots
chopped |
|
| 15 | ml |
garlic
chopped |
|
| 5 | ml |
ginger
chopped |
|
| 15 | ml |
coriander seeds
|
|
| 5 | ml |
cumin seeds
|
|
| 15 | ml |
lemongrass
chopped |
|
| 5 | ml |
shrimp paste
|
*
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
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 ½ cup of a fine- textured paste.
This can be stored in a glass jar in the refrigerator for about 3 to 4 months.
