Yellow Curry Paste (Thai)
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
coriander seeds
|
|
| 8 | each |
dried red chiles
|
* |
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | tablespoon |
lemongrass
chopped |
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | tablespoon |
curry powder
yellow |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
coriander seeds
|
|
| 8 | each |
dried red chiles
|
* |
| 2.5 | ml |
cinnamon
ground |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cloves
ground |
|
| 15 | ml |
lemongrass
chopped |
|
| 3E+1 | ml |
shallots
chopped |
|
| 15 | ml |
garlic
chopped |
|
| 15 | ml |
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.
