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Recipe courtesy of Ming Tsai

Tropical Asian Curry Paste

  • Level: Easy
  • Yield: 3 cups
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 14 servings
    Calories
    321
    Total Fat
    32
    Saturated Fat
    5
    Carbohydrates
    10
    Dietary Fiber
    2
    Sugar
    2
    Protein
    2
    Cholesterol
    0
    Sodium
    814
  • Total: 15 min
  • Prep: 15 min
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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

  1. 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.
Show: East Meets West with Ming Tsai
Episode: Curry

Categories:

Easy Main Dish Main Dish Crab Dip Crab Recipes Dip Shellfish Recipes Asian Shallot Recipes Nut Recipes Pureeing Recipes

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2 Reviews
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Anonymous

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 :. <br /><br />My recipe for awesome curry: <br />- Put a can of coconut milk with a tablespoon of sugar and heat it until the sugar was dissolved.<br />- In another pan, cook your meat, if using any.<br />- In another pan, sautee up some veggies, if you're going to use any. <br />- Add meat to veggies. <br />- Pour heated can of coconut milk into veggies.<br />- Add 1/4 cup of paste. <br />- Heat until the kitchen smells amazing. Or to taste : <br />- Serve over white rice.<br /><br />Everyone who had some of the curry loved it, so I am pretty sure you will too!<br /><br />Oh and this makes A LOT of paste, so you may need to share with people. :

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