Yellow Curry Paste

Ingredients

1/2 teaspoon cumin seeds
1 1/2 teaspoons coriander seeds
1/2 ounce fresh Thai chiles, split and seeded
2 shallots, sliced
1 1/2 tp ground tumeric
1 1/2 teaspoons thinly sliced galangal
1/2 teaspoon wild kaffir lime leaves, chopped
1 teaspoon Thai shrimp paste
1 teaspoon coarse salt
1 1/2 teaspoons vegetable oil

Preparation

1
Toast the cumin and coriander seeds until golden brown and aromatic. Transfer to a small bowl.
2
In the same pan, toast the peppercorns in the same manner and combine with the cumin and coriander.
3
Place the chiles in the pan and toast lightly until dark spots begin to appear, but do not let them blacken. Remove from heat and set aside.
4
Toast the garlic and shallots in the same manner, and set aside.
5
Using a clean spice grinder, grind the cumin, coriander, and peppercorns to a medium-fine powder, then set aside.
6
Place the remaining ingredients, except the ground spices and oil, in a blender and blend into a fine paste.
7
Combine the paste with the ground spices and oil and blend until smooth.

Tools

Yield:

2.0 ounces

Added:

December 10, 2009

Creator:

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