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Nam Phrik Kaeng Ka-ri (Yellow Curry Paste)

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      Title: NAM PHRIK KAENG KA-RI (YELLOW CURRY PASTE)
 Categories: Thai, Condiment
      Yield: 1 Servings
 
      3    Dried chilies
      3 tb Chopped shallots
      1 tb Chopped garlic
      1 ts Chopped ginger
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 tb Chopped lemon grass
      1 ts Shrimp paste
      1 ts Salt
      2 ts Curry powder
 
  Soak dried chilies in hot water for 15 minutes and deseed. In a wok
  over low heat, put the shallots, garlic, ginger, coriander seeds and
  cumin seeds and dry fry for about 5 minutes, then grind into a powder
  (with mortar and pestle.
  
  Into a blender, put the rest of the ingredients and blend to mix
  well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture
  and blend again to obtain about 1/2 cup of a fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4
  months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
  Pinyo Srisawat.
 
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