Cookbook:Yellow Curry Paste

Cookbook | Ingredients | Recipes | Curry


For 5–6 tablespoons:


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