Recipe - Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)

3 Dried chilies
3 tablespoon Chopped shallots
1 tablespoon Chopped garlic
1 teaspoon Chopped ginger
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 tablespoon Chopped lemon grass
1 teaspoon Shrimp paste
1 teaspoon Salt
2 teaspoon Curry powder

Soak dried chilies in hot water for 15 minutes and deseed. 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 (with mortar and
pestle.

Into a blender, put the rest of the ingredients and blend to mix well. Add
the shallotgarlicgingercoriander seedcumin seed mixture and blend again
to obtain about One half cup of a finetextured paste.

This can be stored in a glass jar in the refrigerator for about 34 months.

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini