Name: Yellow Curry Paste
Ingredients: 6 Dried red chili peppers; 1 ts Galanga; 1 Lemon grass stalk -=OR=-; 1 ts Lemon grass, dried; 3 md Shallots, chopped; 4 Garlic cloves, chopped; 1 ts Coriander seeds; 1 ts Curry powder; 1/4 ts Mace; 1/4 ts Cardamom seeds; 1/4 ts Ground cloves

Some believers are very surprised when they are called to suffer. They thought they would do some great thing for God, but all God permits them to do is to suffer. Just suppose you could speak with those who have gone to be with the Lord; everyone has a different story, yet everyone has a tale of suffering. One was persecuted by family and friends...another was inflicted with pain and disease, neglected by the world...another was bereaved of children...another had all these afflictions. But you will notice that though the water was deep, they all have reached the other side. Not one of them blames God for the road He led them; “Salvation” is their only cry. Are there any of you, dear children, murmuring at your lot? Do not sin against God. This is the way God leads all His redeemed ones.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Spice mix	1	Recipe

INGREDIENTS

6		Dried red chili peppers
1	ts	Galanga
1		Lemon grass stalk -=OR=-
1	ts	Lemon grass, dried
3	md	Shallots, chopped
4		Garlic cloves, chopped
1	ts	Coriander seeds
1	ts	Curry powder
1/4	ts	Mace
1/4	ts	Cardamom seeds
1/4	ts	Ground cloves

INSTRUCTIONS

Cut the chili peppers into small pieces & soak them in cold water for 15
minutes.  Separate & discard the seeds.  In a skillet, toast the remaining
ingredients over a very low flame for 5 minutes.
Put the chili peppers & the toasted spices in a mortar or a food processor
& blend to a thick, bright yellow paste.  Store in a tightly covered
container in the refrigerator until ready to use.
* If using dried galanga, soak for 15 minutes in cold water.
Makes 1/2 cup
Pojanee Vatanapan's "Thai Cookbook"
Recipes sent to me from Bill, wight@odc.net

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