Cookbook:Yellow Curry Paste


 * 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).