Thai Recipes
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| Ingredients |
| 1 |
Yellow chilies |
4 |
| 2 |
Shallots (chopped, or small onion [1]) |
2 |
| 3 |
Galangal
you can also use ginger if unavailable |
1 tablespoon |
| 4 |
Coriander powder |
1 tablespoon |
| 5 |
Mustard seeds
or regular mustard used in burgers |
1 tablespoon |
| 6 |
Ground nutmeg |
1/4 tablespoon |
| 7 |
Fish sauce [soy sauce for Vegetarians] |
3 tablespoons |
| 8 |
Garlic cloves, chopped |
3 |
| 9 |
Turmeric powder |
1/2 tablespoon |
| 10 |
Brown sugar |
1 tablespoon |
| 11 |
Coconut milk |
1/2 cup |
| 12 |
Lemon grass
peeled and chopped the tender parts only |
1 stalk |
| 13 |
Salt |
1/2 teaspoon |
| Method |
Put all the ingredients in a food processor and blend it to a smooth paste.
Refrigerate.
Tip - You can always thin out your curry by adding more coconut milk or more soy
sauce.
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| Introduction
of the dish |
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A very versatile paste. This fragrant yellow curry paste makes
Thai food easy to cook and quick as well, especially if you make the paste
ahead of time and keep it on hand in the refrigerator.
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