Yellow Curry Paste

Ingredients

1 ts cumin seeds
1 ts coriander seeds
8 chilies
1/2 ts cinnamon
1 ts salt
1 tb lemon grass
2 tb shallots
1 tb garlic
1 tb curry powder

Instructions

Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987