Tropical asian curry paste
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Peeled; chopped fresh tumeric |
| (can substitute with 2 tbspns ground | ||
| Tumeric) | ||
| ¼ | cup | Peeled; chopped galangal |
| 1 | cup | Cilantro stems |
| ½ | cup | Peeled; chopped garlic |
| 3 | Lemon grass stalks; white part only, chopped | |
| ½ | cup | Fish sauce; (3 Crab brand) |
| ½ | cup | Fresh lime juice |
| 1 | cup | Peeled shallots |
| ½ | cup | Toasted Thai bird chiles |
| 5 | tablespoons | Toasted; 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 brand 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.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-19-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.