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Thai   -   Yellow Curry Paste   adapted from Real Thai

  • 3 Tablespoons Bird's Eye Chiles
  • 2 Tablespoons Cumin Seed
  • 2 Tablespoons Coriander Seed
  • 2 Teaspoons Turmeric
  • 1 Teaspoon Lemon Grass
  • 1 Teaspoon Ginger -- finely chopped
  • 2 Teaspoons Salt
  • 6 Cloves Garlic -- finely chopped
  • 4 Medium Shallot -- finely chopped
  • 1 Teaspoon Shrimp Paste
Directions Stem the chile and shake out most of the seeds. Chop and place in a bowl of warm water. Let soak for 15 minutes. Place coriander seed in dry skillet and roast for 3 minutes. Remove to a small bowl and do the same to the cumin. Combine the roasted spices and grind to a fine powder. Stir in turmeric and set aside. Place lemongrass and ginger in food processor and process for 3 minutes. Drain chiles and add them and the salt to the processor. Process to a paste. Add garlic, shallot, ground spices and shrimp paste. Process to a smooth paste.
Serves 4
Time to Make 0:00

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