Yellow Curry Paste

Photo: flickr user RobRyb

Ingredients

1/2 teaspoon cumin seeds

1 1/2 teaspoons coriander seeds

1/2 ounce fresh Thai chiles, split and seeded

1 1/2 tp ground tumeric

1/2 teaspoon wild kaffir lime leaves, chopped

1 teaspoon Thai shrimp paste

1 1/2 teaspoons vegetable oil

Toast the cumin and coriander seeds until golden brown and aromatic. Transfer to a small bowl.

In the same pan, toast the peppercorns in the same manner and combine with the cumin and coriander.

Place the chiles in the pan and toast lightly until dark spots begin to appear, but do not let them blacken. Remove from heat and set aside.

Toast the garlic and shallots in the same manner, and set aside.

Using a clean spice grinder, grind the cumin, coriander, and peppercorns to a medium-fine powder, then set aside.

Place the remaining ingredients, except the ground spices and oil, in a blender and blend into a fine paste.

Combine the paste with the ground spices and oil and blend until smooth.

2.0 ounces

Thursday, December 10, 2009 - 6:04pm