Tropical Asian Curry Paste

Total Time:
15 min
Prep:
15 min

Yield:
3 cups
Level:
Easy

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)
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.


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