### TranslatedIngredients: 5 Stalks Lemongrass - chopped,1 inch Galangal - or ginger,1 Onion - roughly chopped,4 Dry Red Chilli - soaked in water for 15 minutes,1 sprig Kaffir lime leaves - or basil leaves,6 cloves Garlic,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Pepper Corns,1/4 teaspoon Turmeric powder (Haldi) ### PrepTimeInMins: 15 ### CookTimeInMins: 0 ### TotalTimeInMins: 15 ### Servings: 1 ### Cuisine: Thai ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To make the Yellow Thai Curry Paste Recipe, we will first soak the dried red chillies in warm water until softened, about 10 minutes. Once soaked, strain and set aside.In a small skillet, roast the coriander seeds, cumin seeds and whole pepper for a few minutes until fragrant. Turn off the heat and allow it to cool.In a mixer grinder, combine all the ingredients - whole chilies, coriander seeds, whole black pepper, lemon grass, dry red chillies, galangal, garlic cloves, kaffir leaves, salt to taste into a smooth paste adding a few tablespoons of water.The yellow curry paste should be thick and not watery. The yellow curry paste can now be used in a variety of ways, like soups, vegetable curries, pad thai and many more recipes.The Thai Yellow Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months.
