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Yellow Curry Paste (Thai)

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Recipe

 
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
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1 teaspoon coriander seeds
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8 each dried red chiles
*
½ teaspoon cinnamon
ground
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1 teaspoon salt
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½ teaspoon cloves
ground
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1 tablespoon lemongrass
chopped
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2 tablespoons shallots
chopped
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1 tablespoon garlic
chopped
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1 tablespoon curry powder
yellow
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Ingredients

Amount Measure Ingredient Features
5 ml cumin seeds
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5 ml coriander seeds
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8 each dried red chiles
*
2.5 ml cinnamon
ground
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5 ml salt
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2.5 ml cloves
ground
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15 ml lemongrass
chopped
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3E+1 ml shallots
chopped
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15 ml garlic
chopped
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15 ml curry powder
yellow
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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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 1428% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 593mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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