Ingredients
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7 dried hot red Chili
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5 ounces of Shallots
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1 tablespoon of fresh Lemongrass
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10 Garlic
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1 inch of piece fresh Ginger
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½ teaspoon White Pepper
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1 teaspoon Curry Powder
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½ teaspoon ground Cumin
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1 teaspoon ground Coriander
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½ teaspoon ground Cinnamon
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½ teaspoon Shrimp
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½ teaspoon ground Turmeric
Directions
Steps
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1
Done
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To start, soak the red chilies in 5 tablespoons of hot water for about 1-2 hours. Another way is to put them in a microwave oven for about 2-3 minutes, and then allow them to sit for about 20-30 minutes. |
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2
Done
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The next thing is to put the chilies together with their soaking liquid, and put them in a blender together with all the remaining ingredients on the list. Blend them together for as long as possible. The fact that it is a liquid substance means that they may get splattered all over the blender, push them down with a rubber spatula as many times as necessary; continue to repeat the process until you have a smooth paste. |
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3
Done
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You may not need all the yellow curry pastes immediately, but you can always refrigerate or freeze the leftovers for future use. |
