Do you know how to make YELLOW CURRY?

All of the time u also have to play around till u get the right consstancy for u. Also good quality fresh spices work best

try these

3 dried chilies, seeds removed, soaked in water
5 broiled shallots
10 broiled garlic cloves
1 tsp sliced galangal, fresh or dried galangal soaked to soften
1 tbsp lemon grass, fresh
1 tsp broiled ginger
1 tbsp roasted coriander seeds (dry roasted, see how to)
1 tsp roasted cumin seeds (dry roasted, see how to)
2 tsp curry powder
1 tsp sea salt
1 tsp Thai shrimp paste (kapee)
Preparation

Pound or blend all ingredients until ground smooth. (Note: use an electic blender with a small container or preferably a granite stone mortar and pestle).

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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

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Yellow Curry Paste (thai) Instructions:

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.