Cookbook:Yellow Curry Paste
Cookbook | Ingredients | Recipes | Curry
For 5–6 tablespoons:
- Roast the cumin and coriander seeds for 3–4 minutes. Set aside.
- Grind lemongrass and ginger in a mortar, add chilli-peppers and salt and grind for 4 minutes.
- Add garlic and shallot 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).