Name: Cambodian Yellow Curry Paste
Yield: Makes about ¼ cup/60 grams
Cuisine: Cambodian
Ingredients: 4 to 5 dried dried red chiles; 1 tablespoon coriander seeds; 1 tablespoon chopped fresh cilantro; 1 (2-inch/5-centimeter) piece turmeric root, thinly sliced; 1 (1-inch/2.5-centimeter) piece galangal, thinly sliced; 1 teaspoon cumin seeds; 1½ tablespoons coarsely chopped garlic; 1 teaspoon kosher salt, or to taste; 1½ tablespoons coarsely chopped shallot; 5 Thai lime leaves, cut into chiffonade; 1½ teaspoons dried shrimp paste; 1 lemongrass stalk, white parts only (root end, dry green tops, and any bruised exterior leaves discarded), minced

Preparation info

Makes about
¼ cup

Difficulty
Easy

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

Ingredients

4 to 5 dried dried red chiles
1 tablespoon coriander seeds
1 teaspoon

Method

Put the chiles in a bowl and pour boiling water over them. Let soak for 1 hour. Drain. Remove and discard the stems and seeds.

In a dry, hot skillet, toast the coriander and cumin seeds until aromatic and beginning to change color. Transfer to a mortar and grind with the pestle. Be sure to cup your hand over the mortar so the seeds don’t fly out.

In small batches, add the lemong