Mary & Martha's Kitchen Recipe

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Yellow Curry Paste (Nam Prik Kaeng Kari) Recipe 1 ts Cumin seeds 1 ts Coriander seeds 8 Dried chilies 1/2 ts Ground cinnamon 1 ts Salt 1/2 ts Ground cloves 1 tb Chopped lemon grass 2 tb Chopped shallots 1 tb Chopped garlic 1 tb Yellow curry powder Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.

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<h1>Yellow Curry Paste (Nam Prik Kaeng Kari)</h1> <h2>Recipe</h2><p> <P>1 ts Cumin seeds <P>1 ts Coriander seeds <P>8 Dried chilies <P>1/2 ts Ground cinnamon <P>1 ts Salt <P>1/2 ts Ground cloves <P>1 tb Chopped lemon grass <P>2 tb Chopped shallots <P>1 tb Chopped garlic <P>1 tb Yellow curry powder <P>Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. <div><a href='http://www.maryandmarthaskitchen.com/Yellow_Curry_Paste_(Nam_Prik_Kaeng_Kari)/36429/' title='Yellow Curry Paste (Nam Prik Kaeng Kari) Recipe'>Yellow Curry Paste (Nam Prik Kaeng Kari) Recipe</a></div>

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