Kari (Yellow) Curry Paste (Nam Phrik Kaeng Kari) From 'Simple Thai Food'

Use this yellow curry paste in Leela Punyaratabandhu's curry noodles with chicken in her new cookbook, Simple Thai Food.

Reprinted with permission from Simple Thai Food: Classic Recipes from the Thai Home Kitchen by Leela Punyaratabandhu. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Kari (Yellow) Curry Paste (Nam Phrik Kaeng Kari) From 'Simple Thai Food'

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About This Recipe

Yield:Makes 1 cup
Active time:15 minutes
Total time:15 minutes
This recipe appears in: Curry Noodles With Chicken (Kuai-Tiao Kaeng Sai Kai) From 'Simple Thai Food'

Ingredients

  • 1 1/2 tablespoons coriander seeds, toasted in a dry skillet over low heat until fragrant
  • 2 teaspoons cumin seeds, toasted in a dry skillet over low heat until fragrant
  • 2 teaspoons fennel seeds, toasted in a dry skillet over low heat until fragrant
  • 1 teaspoon white peppercorns
  • 3 dried red Thai long chiles, seeded, soaked in hot water to cover until soft, and drained
  • 5 dried bird's eye chiles, seeded, soaked in hot water to cover until soft, and drained
  • 2 teaspoons salt
  • 1 tablespoon finely chopped galangal
  • 2 tablespoons finely chopped lemongrass
  • 2 teaspoons finely chopped kaffir lime rind
  • 2 teaspoons shrimp paste
  • 4-inch piece fresh turmeric, peeled and chopped
  • 2 tablespoons curry powder
  • 2 tablespoons finely chopped cilantro roots
  • 10 cloves garlic
  • 1/2 cup sliced shallots

Procedures

  1. 1

    Puree everything together in a food processor until smooth.

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