Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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