YELLOW CURRY PASTE Ingredients 3oz dried red chilies 1 tablespoon whole coriander seed 1 Tablespoon whole cumin seed 1 ½ Tablespoon shrimp paste 3 Tablespoons curry powder 2 Tablespoons ground turmeric 2 stalks lemon grass - outer leaves removed, stalks trimmed to 3 inches and then finely sliced 2 Tablespoons finely chopped, peeled fresh ginger 2 tablespoons chopped garlic 1/3 cups chopped shallots Technique Cut off the stem of the chilie, take out most of the seeds and cut them up into ¾ inch pieces. Put chilie in a bowl of water and soak them for 15-20 mintes. Meanwhile, dry roast the coriander seeds and cumin seeds in a small skillet over medium heat for 3-5 minutes, until toasty and aromatic, shaking the pan often to prevent burning. Transfer the coriander seed to small bowl and set aside to cool. Repeat the same thing with the shallots and garlic and set aside to cool. Put the coriander seed into the mortar and pestle and grind to a powder. Set aside. Repeat this with lemon grass and ginger. Set aside. Repeat this with garlic and shallots. Set aside. Then put all of the ingredients into food processor along with shrimp paste and drained chilies. **Save ½ cup of chili water to use add to paste to make correct consistency