Yellow curry paste
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| Artist: |
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Yield: |
1 |
| Categories: |
Curries, Spice Mixes |
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Ingredients:
| 6
| each | Dried red chili peppers | | 1
| tsp | Galanga | | 1
| each | Lemon grass stalk -=OR=- | | 1
| tsp | Lemon grass, dried | | 3
| med | Shallots, chopped | | 4
| each | Garlic cloves, chopped | | 1
| tsp | Coriander seeds | | 1
| tsp | Curry powder | | 1/4
| tsp | Mace | | 1/4
| tsp | Cardamom seeds | | 1/4
| tsp | Ground cloves |
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Procedures:
| 1 | Cut the chili peppers into small pieces & soak them in cold water for 15 minutes. | | 2 | Separate & discard the seeds. | | 3 | In a skillet, toast the remaining ingredients over a very low flame for 5 minutes. | | 4 | Put the chili peppers & the toasted spices in a mortar or a food processor & blend to a thick, bright yellow paste. | | 5 | Store in a tightly covered container in the refrigerator until ready to use. | | 6 | * if using dried galanga, soak for 15 minutes in cold water. | | 7 | Makes ?cup pojanee vatanapan"s "thai cookbook" |
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