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Nam Phrik Kaeng Ka-ri (Yellow Curry Paste) Et

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      Title: NAM PHRIK KAENG KA-RI (YELLOW CURRY PASTE) ET
 Categories: Thai, Curry
      Yield: 1 Servings
 
      3 ea 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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