Yellow Curry Paste


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Product Description


2 Tbs.  Dried red chili

1  Shallot

1 clove  Garlic

1 slice  Galangal ginger

1  Lemongrass

1 slice  Kaffir lime rind

1 slice  Coriander root

½ tsp.  Coriander seeds

½ tsp.  Cumin

1  tsp.  Yellow curry powder

¼ tsp.  Turmeric ginger (peeled & sliced)

¼ tsp.  Salt

¼ tsp.  Shrimp paste


Simple- combine all ingredients in mortar (follow by the teacher). Using pestle, pound until you have a fine paste.

Optional—you can use a food processor, but the mortar & pestle is preferred.  The paste will last several months in a refrigerator (if stir-fried in oil first)


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