Yellow Curry Paste
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
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Instructions
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).
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