Cookbook:Yellow Curry Paste

Yellow Curry Paste
Yield	5–6 tablespoons
Difficulty

Cookbook | Ingredients | Recipes | Curry

Ingredients

• 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

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).