Yellow Curry Paste
Source and licence
"Yellow Curry Paste" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Yellow_Curry_Paste, revision 4517579), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Yellow_Curry_Paste&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517579
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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).