Cookbook:Yellow Curry Paste
Appearance
Yellow Curry Paste | |
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Yield | 5–6 tablespoons |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Curry
Ingredients
[edit | edit source]- 2 tablespoons coriander seed
- 2 tablespoons cumin seed
- 3 branches lemongrass, chopped
- 1 tablespoon grated ginger root
- 6 red chilli peppers, seeded and chopped
- 1 tablespoon salt
- 3 cloves garlic, smashed
- 1 shallot, chopped
- 1 tablespoon turmeric
- 1 tablespoon trassi
Procedure
[edit | edit source]- Toast the cumin and coriander seeds in a pan 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.
- Add the trassi and grind to a fluid paste.
- Store in an airtight container in the refrigerator for storage (lasts 1 month).