This yellow curry recipe is very versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes. Make a large batch and freeze the curry into cubes. When you want to make curry, take out a cube and defrost the curry whenever you need it!
4 dried, red chilies
2 lemongrass stalks (white section only - do not include the green parts), finely sliced
2 garlic cloves, grated on a microplane
3 shallots, roughly chopped
1 tablespoon yellow curry powder
4 tablespoons cilantro
1 teaspoon ground cumin
1 inch piece of galangal or ginger, peeled and grated
1 teaspoon coriander seeds, ground up
1 tablespoons of fish sauce (optional if you want to make this vegetarian)
1 Tbsp. brown sugar
2 kaffir lime leaves, sliced into very finely thin strips (about 1/16 of an inch pieces)
1 Tbsp. lime juice (or the juice from 1/2 a lime)
Using a mortar and pestle (a blender can be used, but the consistency won't be the same), grind the chilies and lemongrass into a smooth paste.
Add the remaining ingredients. Pound the ingredients until it is processed to a fine paste. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).