Yellow thai curry paste recipe

Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes. 

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.

Source: nita mehta cook book

Ingredients:
 
3 tbsp chopped ,fresh yellow or red chillies or 6 dried red chillies

1 stick lemon grass (use only lower portion,discard the leaves - cut into small pieces ) OR rind of 1 lemon

1/2 onion finely chopped

1 tbsp chopped garlic

1/2 inch piece ginger or galangal - thinly sliced

1 tbsp lemon juice

1 tsp salt

3 tsp turmeric powder (haldi)


Spices to roast

1 1/2 tsp coriander seeds (dhania saboot)
1/4 tsp pepper corns(kali mirch)
1 star anise (phool chakri) OR 1 tsp fennel seeds ( saunf)
2 cloves( lavang)
1 inch cinamom stick(dalchini)









 

Method :
 
1.Put all spices in a skillet & dry roast for 2 -3 minutes on low heat till fragrant.

2. Cool & crush  them roughly.

3. Put all ingredients in grinder ,grind to a paste , using a little water  use as required.