Yellow Curry Paste (Thai)

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.