Title: Yellow curry paste (nam prik kaeng kari)
 Categories: Thai, Condiment, Ceideburg 2
      Yield: 1 Batch
 
      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.