Last modified on 31 July 2014, at 23:26

Cookbook:Yellow Curry Paste

Cookbook | Ingredients | Recipes | Curry

To make 5-6 tablespoons of yellow curry paste, we need:

  • 6 chopped red chilli-peppers (without seed)
  • 3 branches of lemon grass, chopped
  • 3 tows of garlic, pressed
  • 1 chopped shallot
  • 1 tablespoon of grated ginger root
  • 2 tablespoons of coriander seed
  • 2 tablespoons of cumin-seed
  • 1 tablespoon of salt
  • 1 tablespoon of turmeric
  • 1 tablespoon of trassi

Roast the cumin and coriander seeds for 3-4 minutes. Set aside. Grind lemon grass and ginger in a mortar, add chilli-peppers and salt and grind for 4 minutes. Add garlic and challot and keep grinding. Add the roasted cumin and coriander seeds and turmeric. Finally add the trassi and grind to a fluid paste. Save in an airtight pot in the refrigerator for storage (lasts 1 month).