Difference between revisions of "Yellow curry paste"
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Add garlic and challot and keep grinding. Add the roasted cumin and coriander seeds and turmeric. Finally add the trassi and grind to a fluid paste. Save in an airtight pot in the refrigerator for storage (lasts 1 month). | Add garlic and challot and keep grinding. Add the roasted cumin and coriander seeds and turmeric. Finally add the trassi and grind to a fluid paste. Save in an airtight pot in the refrigerator for storage (lasts 1 month). | ||
| − | [[Category:Thai recipes|{{PAGENAME}}]] | + | [[Category:Thai cuisine]] |
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[[Category:Curry recipes|{{PAGENAME}}]] | [[Category:Curry recipes|{{PAGENAME}}]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Revision as of 10:58, 9 May 2012
| Curry
To make 5-6 tablespoons of yellow curry paste, we need:
- 6 chopped red chilli-peppers (without seed)
- 3 branches of lemon grass, chopped
- 3 tows of garlic, pressed
- 1 chopped shallot
- 1 tablespoon of grated ginger root
- 2 tablespoons of coriander seed
- 2 tablespoons of cumin-seed
- 1 tablespoon of salt
- 1 tablespoon of turmeric
- 1 tablespoon of trassi
Roast the cumin and coriander seeds for 3-4 minutes. Set aside. Grind lemon grass and ginger in a mortar, add chilli-peppers and salt and grind for 4 minutes. Add garlic and challot and keep grinding. Add the roasted cumin and coriander seeds and turmeric. Finally add the trassi and grind to a fluid paste. Save in an airtight pot in the refrigerator for storage (lasts 1 month).
