Nam Phrik Kaeng Ka-Ri (yellow Curry Paste) Recipe

Ingredients

Directions

1. Soak dried chilies in hot water for 15 minutes and deseed.
2. 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.
3. Into a blender, put the rest of the ingredients and blend to mix well.
4. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste.
5. This can be stored in a glass jar in the refrigerator for about 3-4 months.
6. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.