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Yellow Curry Paste (Thai)

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1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
1 teaspoon Cayenne powder
1/2 teaspoon Ground cinnamon
1 tablespoon Turmeric
1 teaspoon Salt
1/2 teaspoon Ground cloves
1 tablespoon Chopped lemon grass
2 tablespoons Chopped shallots
1 tablespoon Chopped garlic

Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the toasted seeds in a spice grinder. Pound all the ingredients together with a little water to produce a medium thick paste. You can pound the spice mix in a mortar and pestle or you can use a mini-food processor. Make a lot of the paste and save it for use in other curries. Store paste in the refrigerator. Submitted to the BBQ Mailing List by wight@odc.net on Oct 8, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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