Yellow Curry Paste

• 3 each hot chili peppers dried
• 3 tablespoons shallots chopped
• 1 tablespoon garlic chopped
• 1 teaspoon ginger chopped
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 tablespoon lemongrass chopped
• 1 teaspoon shrimp paste
• 1 teaspoon salt
• 2 teaspoons curry powder

1. Soak dried chilies in hot water for 15 minutes and deseed.
2. 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.
3. Put the rest of the ingredients into a blender and blend to mix well.
4. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine- textured paste.
5. This can be stored in a glass jar in the refrigerator for about 3 to 4 months.

hot chili peppers, shallots, garlic, ginger chopped, coriander seeds, cumin seeds, shrimp paste, salt, curry powder

Taken from recipeland.com/recipe/v/yellow-curry-paste-34021 (may not work)