Use this homemade yellow curry paste in the recipe for Yellow Chicken Curry. The recipe here combines fresh herbs like galangal and lemon grass with dried spices including coriander, cumin, and dried chilies. This paste has many spices so it has a bit different taste with other pastes and it goes well with chicken
Ingredients:
5 dried chilies, soaked in water, removed seeds
1 tablespoon sliced fresh lemon glass
2 tablespoons sliced shallots
1 tablespoon sliced garlic
1 tablespoon sliced galangal
1 tablespoon sliced ginger
1 tablespoon chopped kaffir lime skin
1 teaspoons shrimp paste
1 teaspoon roasted coriander seeds
1 teaspoon roasted cumin seeds
2 teaspoon curry powder
1 teaspoon salt
Instructions:
1. Wash all vegetables, drain and dried pat.
2. Heat a frying pan over low heat, dry fry cumin seeds and coriander seeds for about 5 minutes or until its fragrance after that grind into a powder.
3. In the mortar and pestle or electric blender, grind together the rest of the ingredients except the shrimp paste, cumin and coriander mixture powder and pound until smooth. If you use mortar and pestle it will take about 20 minutes or few minutes with a blender.
4. Add the shrimp paste and cumin and coriander mixture powder into a mortar or blender and blend together until ground smooth.
5. Transfer to a bowl, for the best you should use it immediately. The fresh curry paste will give a better taste than the stored one because of its fragrance.
