Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)


3 Dried chilies
3 Tbsp Chopped shallots
1 Tbsp Chopped garlic
1 tsp Chopped ginger
1 Tbsp Coriander seeds
1 tsp Cumin seeds
1 Tbsp Chopped lemon grass
1 tsp Shrimp paste
1 tsp Salt
2 tsp Curry powder


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. Into a blender, put the rest of the ingredients 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. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.