Yellow Curry Paste

Name: Yellow Curry Paste
Cuisine: Thai
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

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Ingredients

2 tablespoons coriander seedBuy
2 tablespoons cumin seedBuy
3 branches lemongrass, choppedBuy
1 tablespoon grated ginger rootBuy
6 red chilli peppers, seeded and choppedBuy
1 tablespoon saltBuy
3 cloves garlic, smashedBuy
1 shallot, choppedBuy
1 tablespoon turmericBuy
1 tablespoon trassiBuy

Directions

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).

Yellow Curry Paste

Ingredients

Directions

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