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Recipe: Yellow Curry Paste
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 5 |
ea |
fresh yellow chile peppers, seeded, about 5 to 10 based on flavor preference |
| 1 |
ea |
stalk fresh lemongrass, coarsely chopped |
| 1/4 |
c |
thinly sliced shallots |
| 2 |
TBSP |
coarsely chopped garlic |
| 1 |
tsp |
coarsely chopped kra-chai or ginger |
| 1 |
tsp |
coriander seeds |
| 1 |
tsp |
caraway seeds |
| 1 |
tsp |
curry powder |
| 1 |
tsp |
dried mustard |
| 1 |
tsp |
salt |
| 1/2 |
tsp |
ground cinnamon |
| 1 |
TBSP |
sugar |
| 2 |
TBSP |
vegetable oil |
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Instructions
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1) Combine all the ingredients in a food processor and process until smooth. If a mortar and pestle are used, then add oil after all other ingredients are ground.
2) Refrigerate in a glass container. Paste keeps well for several months.
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Source
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Keo's Thai Cuisine
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