Serves:

Ingredients:

1 ts Cumin seeds
1 ts Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 ts Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Yellow curry powder

Method:

Here's the recipe for the paste if you want to go to the effort: Yellow Curry Paste 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.
You can work out your frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you're feeling particularly harmonious.
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Make a lot of the paste and save it for use in other curries.