Thai Yellow Curry Paste

Click here for the original post

Prep Time: 10 mins
Cooking Time: 2 mins for roasting the spices
Makes: 1 big Cup
Shelf Life: 1 month when refrigerated or 1 day if kept outside
Recipe Source: Real Vegetarian Thai by Nancie McDermott

1 medium Onion, peeled and quartered
8-10 finger length Dry Red Chillies, soaked in warm water for 20 mins
1½ inch Ginger or Galangal
1 cup Coriander Leaves, including its root and stems
4-6 Large Garlic Flakes
1 tbsp Lemongrass Paste or 3 stalks of Lemongrass, trimmed and cut into 1 inch pieces
½ tbsp Brown Sugar
1 tbsp Curry Powder (I used Kitchen King Powder)
1 tsp Turmeric Powder
2 tbsp Lime Juice
1 tsp Salt

Spices to Roast and Ground to Powder:
1½ tbsp Coriander Seeds
½ tbsp Cumin Seeds
10 Black or White Pepper Corns
Heat a pan and dry roast coriander seeds, cumin seeds and pepper on slow flame till they change colour and are aromatic, about 2 minutes. Transfer them to clean bowl and let them cool completely. With a help of coffee grinder or mortar and pestle grind them to fine powder.
Add this powder to all the ingredients listed above and grind them to smooth paste adding little water at time. Make sure that you add water only when it is required to get fairly thick and smooth paste.
You can store this paste in an air tight container and refrigerate for upto one month and use as and when needed.