Authentic Thai Recipe for Prik Kaeng Kari | แกงกะหรี่ | How to Make Yellow Curry Paste

Video Description

Making your own curry is not too difficult, and this yellow curry recipe will make your Kaeng Kari Gai taste great. It's made with cumin, coriander, cloves, cinnamon, galangal, lemongrass, and lots of other delicious fresh ingredients. Impress your friends with a great new Thai recipe every week, directly from my Chiang Mai restaurant kitchen to yours. Subscribe to my Recipe Mailer today: http://www.thaicookbook.tv/?yti=2 Ingredient List: 2 Tablespoons Galangal (Cleaned and sliced) 2 Tablespoons Lemon grass (Bottom 4 inches, sliced) 2 Tablespoons Red Shallots (Thinly sliced) 3 Tablespoons Garlic (Thinly sliced) 1 Tablespoon Coriander Root (Cleaned well, cut into small pieces) 2 Tablespoons Turmeric (Fresh turmeric rhizome, cleaned and cut) 3 Thai Long Chili (Use Yellow or Orange Chilies) 4 Kaffir lime leaves (Stems removed, finely chopped) 1 Tablespoon Cumin (Ground cumin seeds) 1 teaspoon Coriander Seeds (Ground coriander seed) 1 teaspoon Paprika powder 1 teaspoon Turmeric powder 1/2 teaspoon Cloves (Ground cloves) 1/2 teaspoon Cassia cinnamon (Ground cinnamon) 1/4 teaspoon Sun Dried Thai Hot Chili (Ground dry hot chili) 2 teaspoons Thai shrimp paste 2 teaspoons Coconut Sugar 2 teaspoons Fish Sauce 2 teaspoons Vegetable Oil Directions: 1: Cut and measure all the ingredients. 2: Grind all the ingredients together, one by one, starting with the hardest and working down to the softest until a fine brownish yellow paste is obtained. For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-recipes/recipe-components/thai-yellow-curry-paste-kaeng-kari Watch me make some now, then learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at ThaiCookbook.tv. to download our free Thai cook book.