Recipe courtesy of Ming Tsai
Episode: Curry
Save Recipe Print
Total:
15 min
Prep:
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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Tropical Asian Curry Noodles with Rock Shrimp

Recipe courtesy of Ming Tsai

Red Curry Paste

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pumpkin Soup with Thai Green Curry Paste Croutons

Recipe courtesy of John Schenk

Risotto Balls with Curry Mayo and Asian Aioli

Recipe courtesy of Jason Apple|Don Letendre|Corey Simkin

Salmon Burgers with Curry Mayo and Asian Slaw

Asian Beef Lettuce Wraps with Curried Couscous

Recipe courtesy of Robin Miller

Cauliflower and Asian Long Beans in Green Curry and Kaffir Lime Leaves

Recipe courtesy of Irene Wong

Seared Salmon with Asian Five Spices, Vegetable Spring Roll, Spicy Adzuki Bean Paste, and Shredded Daikon Salad with an Aged Soy and Caramel Sauce

Recipe courtesy of Rat's Restaurant

Browse Reviews By Keyword

          Latest Stories