Kari (Yellow) Curry Paste (Nam Phrik Kaeng Kari) From 'Simple Thai Food'

• 1 1/2 tablespoons coriander seeds, toasted in a dry skillet over low heat until fragrant
• 2 teaspoons cumin seeds, toasted in a dry skillet over low heat until fragrant
• 2 teaspoons fennel seeds, toasted in a dry skillet over low heat until fragrant
• 1 teaspoon white peppercorns
• 3 dried red Thai long chiles, seeded, soaked in hot water to cover until soft, and drained
• 5 dried bird's eye chiles, seeded, soaked in hot water to cover until soft, and drained
• 2 teaspoons salt
• 1 tablespoon finely chopped galangal
• 2 tablespoons finely chopped lemongrass
• 2 teaspoons finely chopped kaffir lime rind
• 2 teaspoons shrimp paste
• 4-inch piece fresh turmeric, peeled and chopped
• 2 tablespoons curry powder
• 2 tablespoons finely chopped cilantro roots
• 10 cloves garlic
• 1/2 cup sliced shallots

1. Puree everything together in a food processor until smooth.

coriander seeds, cumin seeds, fennel seeds, white peppercorns, red thai, chiles, salt, galangal, lemongrass, lime rind, shrimp paste, fresh turmeric, curry powder, cilantro roots, garlic, shallots

Taken from www.seriouseats.com/recipes/2014/05/kari-yellow-curry-paste-nam-phrik-kaeng-kari.html (may not work)