This is very similar to Mussaman curry paste. A quick version
can be made by adding a generous amount of ground turmeric
to red curry paste. Yellow curry paste is very spicy and is
used for chicken and beef curries.
Ingredients
Quantity
Big dried chillies, soaked in hot waterv
for 15 minutes and de-seeded
Chopped shallots
Chopped garlic
Chopped ginger
Coriander seeds
Cumin seeds
Chopped lemon grass
Shrimp paste
Salt
Curry powder
1. In a wok over low heat, put the shallots, garlic, ginger,
coriander seeds and cumin seeds and dry fry for about 5 minutes,
then grind into a powder.
2. Into a blender, put the rest of the ingredients and blend
to mix well. Add the shallot, garlic, ginger, coriander, seed-cumin,
seed mixture and blend again to obtain about 1/2 cup of a
fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for
about 3-4 months.
