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       Title: Yellow Curry Paste (Nam Prik Kaeng Kari)
  Categories: Thai, Condiment, Ceideburg 2
       Yield: 1 batch
  
       1 ts Cumin seeds
       1 ts Coriander seeds
       8    Dried chilies
     1/2 ts Ground cinnamon
       1 ts Salt
     1/2 ts Ground cloves
       1 tb Chopped lemon grass
       2 tb Chopped shallots
       1 tb Chopped garlic
       1 tb Yellow curry powder
  
   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
   
   Posted by Stephen Ceideburg April 18 1990.
  
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