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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
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