Yellow Curry Paste
This yellow curry paste is built in a mortar, and the order of grinding matters. Fibrous lemongrass and ginger go in first, then chillies and salt, then garlic and shallot, so each one breaks down properly. Whole cumin and coriander seeds are toasted before they join the turmeric, and fermented shrimp paste (trassi) goes in last to add depth. A batch keeps for a month in the refrigerator.
Instructions
Toast the cumin and coriander seeds in a dry pan for 3 to 4 minutes, until fragrant. Tip them out and set them aside.
Pound the chopped lemongrass and grated ginger in a mortar. Add the chopped chillies and the salt, and keep grinding for about 4 minutes.
Add the smashed garlic and the chopped shallot, and continue grinding until they break down into the mix.
Stir in the toasted cumin and coriander seeds along with the turmeric, and work them into the mixture.
Add the trassi and grind until everything forms a smooth, fluid paste.
Spoon the paste into an airtight container and keep it in the refrigerator, where it will last about 1 month.
Make it personal.
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