Published: by Absolutely Recipes, in the recipes category.

Thai Yellow Curry Paste (Prik Gaeng Garee) Recipe.

Ingredients:

For the Curry Powder (Optional):
5 green cardamom pods
2 TBSPs (10g) coriander seeds
1 TBSP (10g) whole cumin seed
1 TSP (4g) whole cloves
1 TSP (4g) fennel seed
1 cinnamon stick, broken into pieces
1 piece whole nutmeg
2 TBSPs (16g) ground turmeric
1 TBSP (8g) Kashmiri chile powder
For the Curry Paste:
1 TBSP (5g) coriander seeds
1 TSP (3g) whole cumin seeds
1 1/4 TSP white peppercorns
5 dried spur chiles (about 8g total), stemmed and seeded
1/2 TSP Diamond Crystal kosher salt
2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass)
1 TBSP (8g) homemade or store-bought curry powder
One 3-inch (10g) piece fresh turmeric, thinly sliced
3 coriander roots (10g), cleaned and thinly sliced
5 medium garlic cloves (25g), thinly sliced
2 small shallots (40g), thinly sliced

Recipe Instructions:

For the Curry Powder: Place cardamom, coriander, cumin, cloves, fennel seed, cinnamon, and nutmeg in a medium skillet, and set over medium-low heat.
Cook, tossing frequently, until fragrant and toasted-smelling, 3 to 4 minutes.
Remove from heat and allow to cool for 2 minutes.
Transfer to a spice grinder with ground turmeric and Kashmiri chile and grind into a fine powder.
Set aside 1 TBSP (8g) for the curry paste.
The remaining curry powder can be stored in an airtight container in a dark, cool place for up to 6 months.
Vicky Wasik

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