Thai yellow curry paste

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " February 07, 2001 " >

<Summ>

<Nam>

Thai Yellow Curry Paste

</Nam></Summ>

<RcpE name= " Thai Yellow Curry Paste " author= " Asia Recipe " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Thai Yellow Curry Paste

 

Recipe By :Asia Recipe

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon Cumin seed

1 teaspoon Coriander seed

8 Dried chiles

1/2 teaspoon Ground cinnamon

1 teaspoon Salt

1/2 teaspoon Ground cloves

1 tablespoon Chopped lemon grass

2 tablespoons Chopped shallots

1 tablespoon Chopped garlic

1 tablespoon Yellow curry powder -- blend of choice

 

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.

 

You can use a food processor; be careful not to over-process.

 

Description:

" Made mostly from dry ingredients. "

Source:

" http://www.asiarecipe.com/thasauce.html "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 70 Calories; 1g Fat (12.3% calories from

fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2147mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 26578 0 0 0 2130706543 0 0 2130706543

 

]]>

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<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Condiments

</CatT>

</CatS>

<IngR name= " Cumin seed " unit= " teaspoon " qty= " 1 " code= " I " ></IngR>

<IngR name= " Coriander seed " unit= " teaspoon " qty= " 1 " code= " I " ></IngR>

<IngR name= " Dried chiles " qty= " 8 " code= " I " >

<INtI>

26578

</INtI>

</IngR>

<IngR name= " Ground cinnamon " unit= " teaspoon " qty= " 1/2 " code= " I " ></IngR>

<IngR name= " Salt " unit= " teaspoon " qty= " 1 " code= " I " ></IngR>

<IngR name= " Ground cloves " unit= " teaspoon " qty= " 1/2 " code= " I " ></IngR>

<IngR name= " Chopped lemon grass " unit= " tablespoon " qty= " 1 " code= " I " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " Chopped shallots " unit= " tablespoons " qty= " 2 " code= " I " ></IngR>

<IngR name= " Chopped garlic " unit= " tablespoon " qty= " 1 " code= " I " ></IngR>

<IngR name= " Yellow curry powder " unit= " tablespoon " qty= " 1 " code= " I " >

<IPrp>

blend of choice

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

You can use a food processor; be careful not to over-process.

</DirT>

</DirS>

<Desc>

Made mostly from dry ingredients.

</Desc>

<Srce>

http://www.asiarecipe.com/thasauce.html

</Srce>

</RcpE></mx2>

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