Tropical Asian Curry Paste

Tropical Asian Curry Paste
 
2 tbsp turmeric powder
1/4 c peeled, chopped galangal or use fresh ginger
1 c cilantro stems
1/2 c peeled, chopped garlic
3 stalks lemon grass, chopped, white part only
1/2 c fish sauce, (Nam Pla)
1/2 c fresh lime juice
1 c peeled shallots
1/2 c toasted Thai bird chiles
5 tbsp coriander seed, coarsely ground
2 tbsp toasted, coarse ground cumin seed
2 tbsp black peppercorn, toasted, coarsely ground
2 tbsp kosher salt
2 c peanut oil
 
Using a food processor and a sharp metal blade, puree
the turmeric, 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.
Live your questions now, and perhaps even without knowing it, you will live along some distant day into your answers.
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Rainer Maria Rilke
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes