| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 3 cups |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 3 cups |
Ingredients
- 1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground tumeric)
- 1/4 cup peeled, chopped galangal
- 1 cup cilantro stems
- 1/2 cup peeled, chopped garlic
- 3 stalks lemon grass, chopped, white part only
- 1/2 cup fish sauce (3 Crab brand)
- 1/2 cup fresh lime juice
- 1 cup peeled shallots
- 1/2 cup toasted Thai bird chiles
- 5 tablespoons, coarse ground coriander seed
- 2 tablespoons toasted, coarse ground cumin seed
- 2 tablespoons toasted, coarse ground black peppercorn
- 2 tablespoons kosher salt
- 2 cups peanut oil (could substitute with canola oil, but the taste is far superior with Lion & Globe peanut oil)
Instructions
- Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 321 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 814 mg |
| Serving Size | 1 of 14 servings |
| Calories | 321 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 814 mg |
Reviews
I LOVE this recipe. The only downside of this recipe is that it doesn’t explain how to use the paste once you’ve made it :.
My recipe for awesome curry:
– Put a can of coconut milk with a tablespoon of sugar and heat it until the sugar was dissolved.
– In another pan, cook your meat, if using any.
– In another pan, sautee up some veggies, if you’re going to use any.
– Add meat to veggies.
– Pour heated can of coconut milk into veggies.
– Add 1/4 cup of paste.
– Heat until the kitchen smells amazing. Or to taste :
– Serve over white rice.
Everyone who had some of the curry loved it, so I am pretty sure you will too!
Oh and this makes A LOT of paste, so you may need to share with people. :
I made the slow cooked curried cauliflower with chicken and chick peas recipe and used this recipe for the curry paste. It was fantastic and I made it in about 3 minutes with my Vita Mix blender.