3 each dried chilies
3 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped ginger
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp chopped lemon grass
1 tsp shrimp paste
1 tsp salt
2 tsp curry powder
A Recipe for
Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Et
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This is a recipe for Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Et from the recipe cookbook of Recipes-to-go (Asian)
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Soak dried chilies in hot water for 15 minutes and deseed. 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. Into a blender, put the rest of the
ingredients and blend to mix well. Add the
shallot-garlic-ginger-coriander seed-cumin seed mixture and blend
again to obtain about 1/2 cup of a fine-textured paste. This can be
stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.
Serves: 1
Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Et Recipe brought to you by Recipes To-Go