Recipe courtesy of Ming Tsai
Episode: Curry
Total:
15 min
Active:
15 min
Yield:
3 cups
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Asian Slaw

Recipe courtesy of Alton Brown

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Eli's Asian Salmon

Recipe courtesy of Ina Garten

Tropical Asian Curry Noodles with Rock Shrimp

Recipe courtesy of Ming Tsai

Red Curry Paste

Pumpkin Soup with Thai Green Curry Paste Croutons

Recipe courtesy of John Schenk

Asian Beef Lettuce Wraps with Curried Couscous

Recipe courtesy of Robin Miller

Salmon Burgers with Curry Mayo and Asian Slaw

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking