Recipe courtesy of Ming Tsai

Tropical Asian Curry Paste

Name: Tropical Asian Curry Paste
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 3 cups
Cuisine: asian
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)

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 3 cups

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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.