---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NAM PHRIK KAENG KA-RI (YELLOW CURRY PASTE) ETT
  Categories: Thai, Curry
       Yield: 1 servings
  
       3 ea Dried chilies
       3 T  Chopped shallots
       1 T  Chopped garlic
       1 t  Chopped ginger
       1 T  Coriander seeds
       1 t  Cumin seeds
       1 T  Chopped lemon grass
       1 t  Shrimp paste
       1 t  Salt
       2 t  Curry powder
  
   Soak dried chilies in hot water for 15 minutes and deseed.  In a
   wok over low heat, put the shallots, garlic, ginger, coriander
   seeds and cumin seeds and dry fry for about 5 minutes, then grind
   into a powder (with mortar and pestle.
   Into a blender, put the rest of the ingredients and blend to mix
   well. Add the shallot-garlic-ginger-coriander seed-cumin seed
   mixture and blend again to obtain about 1/2 cup of a fine-textured
   paste.
   This can be stored in a glass jar in the refrigerator for
   about 3-4 months.
   Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
   Pinyo Srisawat.
  
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