Yellow Curry Paste (Thai)

1. "Discover Thai Cooking".
2. Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987.
3. Here's the recipe for the paste if you want to go to the effort: Yellow Curryi Paste 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.
4. Coarsely chop the chilies and soak in water for 10 minutes.
5. Drain.
6. Pound all the ingredients together to produce a fine paste which goes well with beef and pork.
7. 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.
8. Make a lot of the paste and save it for use in other curries.