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Yellow Curry Paste (Nam Phrik Kaeng Kare)
6 dried chiles, soaked in hot water for 20 minutes and deseeded and chopped
6 tbs. minced shallots
2 tbs. minced garlic
2 tsp. minced peeled fresh ginger
2 tbs. coriander seeds
2 tsp. cumin seeds
2 tabs sliced and chopped lemon grass
1 tbs. shrimp paste (kapi) roasted on tinfoil in toaster oven
2 tsp. ground tumeric
1 tsp. salt
4 tsp. Thai yellow curry powder
Dr fry in a wok over low heat; shallots, garlic, ginger, coriander seeds and cumin seeds, dry fry for about 5 minutes, then grind into a paste in a food processor or place in mortor and pound with pestle until a fine paste.
Add the roasted shrimp paste, dried chiles, salt, tumeric, and curry powder and process or pound until a fine paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
This Yellow Curry paste is especially wonderful with chicken:
Yellow Curry with Chicken (Kaeng Kari Gai)
3 tbsp yellow curry paste (either from the recipe above or from a can like MaeSri or Mae Ploy brand)
1 lb chicken, cut into 2 inch pieces (CHICKEN THIGhS WORK WELL)
4-6 small red potatoes, cut in half
1/2 tsp sea salt
1 cup coconut milk, shake before opening to mix seperated milk
2 tbsp fried shallots (available in jar Asian market) optional
1 tsp fish sauce, to taste (Golden Boy brand is my favourite brand)
In a small bowl mix the curry paste with 2 tablespoons of water until smooth. Add this curry paste-water to the coconut milk in a medium sized sauce pan.
Stir to incorporate. Add the skinless chicken and potatoes, and 1/2 tsp of sea salt. Bring to a rolling boil over medium-high heat. Cook until the meat and potatoes are cooked through, do not simmering on low heat, but let the curry roll on a low boil.
At the end of cooking, taste and add fish sauce to adjust the saltiness.
Cook a minute longer.
Remove from heat.
Garnish with fried shallots if desired. Serve with steamed Thai jasmine rice. I prefer new crop or Thai Hom Mali Jasmine rice.
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