YELLOW CURRY PASTE

Ingredients:

- 30 dried red chiles

- 1/4 cup coriander seeds

- 4 teaspoons cumin seeds

- 2 teaspoons black peppercorns

- 1 tablespoon powdered turmeric

- 3 tablespoons chopped fresh galanga

- 2 bunches coriander (roots and 1 inch of stems only)

- 15 garlic cloves

- 2/3 cup chopped shallots

- 3 stalks lemongrass (bottom 2 inches only)

- 3/4 cup peanut oil

- 1 tablespoon kosher salt

- 3 tablespoons mam nem ground fish sauce

- 2 tablespoons fresh lemon juice

1. Over medium heat in a small skillet, toast the dried chiles, coriander seeds, cumin seeds, and peppercorns until fragrant. 

2. Grind to a medium powder in a spice grinder or blender. Add the turmeric to te spice mixture. 

3. Put the galangal, coriander, garlic, shallots, lemongrass, and 1/4 cup of the peanut oil in a food processor and grind to a paste. 

4. Add the spice powder, salt, fish sauce, and lemon juice and continue to blend. Remove the paste to a bowl and stir in a remaining 1/2 cup oil. 

5. Transfer to a jar and refrigerate. It will keep a week or so. 

Enjoy your cooking with your loved one

Sumber buku: Bruce cost, Big bowl noodles and rice, 2000