Curry has a special place in my heart. It is a warm dish on a rainy day, a fast and easy weekday night dinner, and a simple, uyet flavorful, dish. This recipe is essential for the Kao Mok Gai recipe, but it can also be used as a substitute for any yellow curry paste in your favorite curry dishes.
Kruang Gaeng Kari (yellow curry paste)
10 cloves garlic, peeled
5 cilantro roots or 1 tablespoon chopped cilantro stems
5 large slices fresh galangal or ginger (about 3 tablespoons)
1 shallot, peeled and chopped
4 fresh Serrano chiles, stems removed and sliced
1 teaspoon coconut sugar
2 tablespoons tamari
2 tablespoons yellow curry powder
Place all ingredients in a blender and blend until smooth and forms a fine paste.
Heat over stove top with a little oil and mix in coconut milk to your desired creaminess and curry flavor. If desired, add in any cooked meat of your choice.
Serve over steamed rice.