Tropical Asian Curry Paste (Ming Tsai) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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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.
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