Yellow Curry Paste (Prik Gaeng Leung)
A classic Thai yellow curry paste. Although printed in the book's French section, this is a Thai (TH) preparation. Makes about 1 cup (288 g).
🍽️ Makes 1
Ingredients
| 2-4 | dried guajillo chilies, soaked, seeded and finely chopped |
| 3 | garlic cloves |
| 1 stalk | lemongrass |
| 2-inch (5-cm) piece | galanga (galangal), skin on and finely chopped |
Instructions
(reconstructed classic method) 1. Soak the dried guajillo chilies until softened, then seed and finely chop them. 2. Finely chop the lemongrass, peeled galanga (galangal) and garlic. 3. Pound all the ingredients together in a mortar and pestle (or blend), working them into a smooth paste and adding a little water as needed to help it break down. 4. Use immediately or store in an airtight container in the refrigerator.