Yellow Curry Paste
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 6:04pm

Ingredients




1/2 teaspoon cumin seeds
1 1/2 teaspoons coriander seeds
2 white peppercorns
1/2 ounce fresh Thai chiles, split and seeded
2 garlic cloves
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.