Yellow Curry Paste (Nam Prik Kaeng Kari) 1 teaspoon cumin seeds 1 teaspoon coriander seeds 8 dried chilies 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon ground cloves 1 tablespoon chopped lemon grass 2 tablespoon chopped shallots 1 tablespoon chopped garlic 1 tablespoon 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. Yield: 1