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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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A yellow curry paste used to make the famous Thai yellow curry.
8 fresh yellow or small dried red chillies (prik ki nu kari or prik ki nu daeng haeng)
2 teaspoons cumin seeds, roasted
2 tablespoons coriander seeds, roasted
1 cup chopped shallots, roasted
1 tablespoon chopped garlic (kratiem)
1 tablespoon chopped ginger (khing)
2 tablespoons curry powder
1 tablespoon galangal (kha), chopped
2 tablespoons lemon grass (takhrai), chopped
1 tablespoon shrimp paste (kapi)
1 tablespoon fish sauce (nam pla)
turmeric (khamin) powder, just enough for color
If using dried red chillies, deseed them and soak in hot water for 15 minutes. Blend all the ingredients to a fine paste. Refrigerate or freeze and use as required. To avoid thawing the whole quantity at once, freezing could be done in small packs required for one use each.