Yellow Curry Paste

• 2 tablespoons coriander seed
• 2 tablespoons cumin seed
• 3 branches lemongrass, chopped
• 1 tablespoon grated ginger root
• 6 red chilli peppers, seeded and chopped
• 1 tablespoon salt
• 3 cloves garlic, smashed
• 1 shallot, chopped
• 1 tablespoon turmeric
• 1 tablespoon trassi

Ingredients for 1 serving (385 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Toast the cumin and coriander seeds in a pan for 3–4 minutes. Set aside.

2. 2

   Grind lemongrass and ginger in a mortar, add chilli-peppers and salt, and grind for 4 minutes.

3. 3

   Add garlic and shallot and keep grinding.

4. 4

   Add the roasted cumin and coriander seeds and turmeric.

5. 5

   Add the trassi and grind to a fluid paste.

6. 6

   Store in an airtight container in the refrigerator for storage (lasts 1 month).