Tropical Asian Curry Paste

Categories: Eastwest
Yield: 1 servings

1/4 c Peeled; chopped fresh
-tumeric
(can substitute with 2
-tbspns ground
Tumeric)
1/4 c Peeled; chopped galangal
1 c Cilantro stems
1/2 c Peeled; chopped garlic
3 Lemon grass stalks; white
-part only, chopped
1/2 c Fish sauce; (3 Crab brand)
1/2 c Fresh lime juice
1 c Peeled shallots
1/2 c Toasted Thai bird chiles
5 tb Toasted; coarse-ground
-coriander seed
2 tb Toasted; coarse-ground cumin
-seed
2 tb Toasted; coarse-ground black
-peppercorn
2 tb Kosher salt
2 c Peanut oil
(could substitute with
-canola oil;
But the taste is far
-superior with
Lion & Globe brand peanut
-oil)

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@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-19-1999

Recipe by: Ming Tsai

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