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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thailand

Yellow Curry Paste

Serves 5

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Toast the cumin and coriander seeds in a pan for 3–4 minutes. Set aside.
  2. Grind lemongrass and ginger in a mortar, add chilli-peppers and salt, and grind for 4 minutes.
  3. Add garlic and shallot and keep grinding.
  4. Add the roasted cumin and coriander seeds and turmeric.
  5. Add the trassi and grind to a fluid paste.
  6. Store in an airtight container in the refrigerator for storage (lasts 1 month).