Recipe: Yellow Thai curry paste
Sauces, dressings and dips with herbs
February 07, 2010
 With my harvested lemon grass, I made the famous Thai Chicken Soup and this homemade thai curry paste.
I prepare often the thai curry paste, creating many variations. I enjoyed this one, with lemon and ginger.
 I used Hot Lemon chilies because they're yellow, but also because they have a lemony aroma. If you don't have these chilies use any yellow chili, but not the ones with a strong pepper aroma.
Yellow Thai curry paste
Ingredients
3 shallots
3 cloves garlic
4cm size piece of ginger
5cm lemon zest
1/2 lemon grass stalk
1 tbsp fish sauce (Nuoc Mam)
4 Hot Lemon chilies
1 Rocoto Canario chili
1 tsp coriander seeds
1 tsp cumin seeds
2cm size piece of cinnamon
1/2 tsp salt
1 tbsp of turmeric
Directions
Peel the shallots, garlic and ginger. Remove stems and seeds from the chilies.
Blend all ingredients with a food processor, until smooth.
 You can divide the Curry Paste into six parts, using them or storing them in the refrigerator.
 Some recipes:
Three colours Thai curry paste
All Thai curry paste recipes
 Hot sauces: ideas and recipes to use your chili harvests.
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