Aiko Heiwa (aikoheiwa) wrote,
Aiko Heiwa

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Nam Phrik Keang Ka-Ri (Yellow Curry Paste)


· 3 dried chillies, soaked in hot water for
15 minutes and deseeded
· 3 tbsp. chopped shallots
· 1 tbsp. chopped garlic
· 1 tsp. chopped ginger
· 1 tbsp. coriander seeds
· 1 tsp. cumin seeds
· 1 tbsp. chopped lemon grass
· 1 tsp. shrimp paste
· 1 tsp. salt
· 2 tsp. 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.
Tags: curry, curry paste, paste, recipe

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