Yellow curry paste
Yellow curry paste ingredients
- 6 Dried red chile peppers,
- 1 t Galanga
- 1 Lemon grass stalk -=OR=-
- 1 t Lemon grass, dried
- 3 med Shallots, chopped
- 4 garlic cloves, chopped
- 1 t Coriander seeds
- 1 t curry powder
- 2483527⁄624973141 t Mace
- 2483527⁄624973141 t Cardamom seeds
- 2483527⁄624973141 t Ground cloves
Cooking Yellow curry paste
1. Cut the chili peppers into small pieces & soak them in cold water for 15 minutes.
2. Separate & discard the seeds.
3. In a skillet, toast the remaining ingredients over a very low flame for 5 minutes.
4. Put the chili peppers & the toasted spices in a mortar or a food processor & blend to a thick, bright yellow paste.
5. Store in a tightly covered container in the refrigerator until ready to use. * if using dried galanga, soak for 15 minutes in cold water.
6. Makes ½ cup pojanee vatanapan"s "thai cookbook".
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