Cookbook:Yellow Curry Paste

Yellow Curry Paste
Yield5–6 tablespoons

Cookbook | Ingredients | Recipes | Curry

Ingredients edit

Procedure edit

  1. Toast the cumin and coriander seeds in a pan 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. Add the trassi and grind to a fluid paste.
  6. Store in an airtight container in the refrigerator for storage (lasts 1 month).