Yellow Curry Paste

Name: Yellow Curry Paste
Ingredients: 7 dried hot red chilies (long ones of the cayenne variety); 5 ounces shallots, chopped (140g); 1 tablespoon fresh lemongrass, that has been thinly sliced crossways; 10 garlic cloves, peeled and chopped (10 if small or 5 if large); 1 inch piece fresh ginger, peeled and chopped (2 1/2cm); 1/2 teaspoon white pepper powder; 1 teaspoon curry powder; 1/2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped; 1/2 teaspoon ground turmeric

12 ingredients

4 steps

Ingredients

7 dried hot red chilies (long ones of the cayenne variety)
5 ounces shallots, chopped (140g)
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
10 garlic cloves, peeled and chopped (10 if small or 5 if large)
1 inch piece fresh ginger, peeled and chopped (2 1/2cm)
1/2 teaspoon white pepper powder
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped
1/2 teaspoon ground turmeric

Directions

1

Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
2

Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
3

Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
4

What you do not use immediately should be refrigerated or frozen.