Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Cumin seeds 1/2 ts Ground cloves
1 ts Coriander seeds 1 tb Chopped lemon grass
8 Dried chilies 2 tb Chopped shallots
1/2 ts Ground cinnamon 1 tb Chopped garlic
1 ts Salt 1 tb Yellow curry powder

Contributed to the echo by: Stephen Ceideburg Originally from: "Discover
Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni,
Times Editions, Singapore, 1987 Here's the recipe for the paste if you want
to go to the effort: Yellow Curry Paste Place the cumin and coriander seeds
in a pan without adding any oil. Dry fry them, stirring, over medium heat
for 1 to 2 minutes until they are slightly browned, and give off a roasted
aroma.

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound
all the ingredients together to produce a fine paste which goes well with
beef and pork.

You can work out your frustrations pounding the spice mix in a mortar and
pestle or you can use a food processor if you're feeling particularly
harmonious... Make a lot of the paste and save it for use in other curries.

Browse by categories