Yellow Curry Paste
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
1/2 teaspoon wild kaffir lime leaves, chopped
1 teaspoon Thai shrimp paste
1 1/2 teaspoons vegetable oil
In the same pan, toast the peppercorns in the same manner and combine with the cumin and coriander.
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.
Toast the garlic and shallots in the same manner, and set aside.