Lemongrass Turmeric Curry Paste

Name: Lemongrass Turmeric Curry Paste
Prep time: 5 min
Total time: 5 min
Ingredients: 4 lemongrass stalks, trimmed, tender center part only; 6 medium garlic cloves, peeled; 6 medium shallots, peeled; 3 medium serrano chiles, stemmed; 3- inch piece of ginger, peeled; 1 1/2 teaspoons ground cumin; 2 teaspoons ground turmeric; 1/4 cup good extra-virgin coconut, sunflower or olive oil; a drizzle of lime oil or zest of one lime, optional

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 16

Author : Heidi Swanson

curry paste

Ingredients

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4 lemongrass stalks, trimmed, tender center part only6 medium garlic cloves, peeled6 medium shallots, peeled3 medium serrano chiles, stemmed3- inch piece of ginger, peeled1 1/2 teaspoons ground cumin2 teaspoons ground turmeric1/4 cup good extra-virgin coconut, sunflower or olive oila drizzle of lime oil or zest of one lime, optional

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Instructions

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Step 1

If you're making the curry paste in a mortar and pestle, start by smashing the lemongrass, and add each ingredient from there. If you're using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together.

Step 2

You can add the oil at this point, and blend again. Stir in the lime oil or zest. The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.