Yellow Curry Paste
Serving Size : 1
Ingredients for prepare Yellow Curry Paste
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 | | dried red chile peppers |
| 1 | teaspoon | galangal |
| 1 | | lemon grass stalk OR |
| 1 | teaspoon | lemon grass - dried |
| 3 | medium | shallots - chopped |
| 4 | | garlic cloves - chopped |
| 1 | teaspoon | coriander seeds |
| 1 | teaspoon | curry powder |
| 1/4 | teaspoon | mace |
| 1/4 | teaspoon | cardamom seeds |
| 1/4 | teaspoon | ground cloves |
recipe Yellow Curry Paste
Cut the chile peppers into small pieces
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and soak them in cold water for 15 minutes. Separate and discard the seeds. In a skillet,
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toast the remaining ingredients over a very low flame for 5 minutes. Put the chile peppers and the
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toasted spices in a mortar or a food processor and blend to a thick, bright yellow paste. Store in a
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tightly covered container in the refrigerator until ready to use. * If using dried galangal, soak for
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15 minutes in cold water. Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook"
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