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.

Related recipes