General tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.












Yellow Curry Paste (Nam Prik Kaeng Kari) Recipe
Yellow Curry Paste (Nam Prik Kaeng Kari) Category Condiment Recipes 
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Ingredients And Procedures

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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