Tropical Asian Curry Paste

• 1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground
• tumeric)
• 1/4 cup peeled, chopped galangal
• 1 cup cilantro stems
• 1/2 cup peeled, chopped garlic
• 3 stalks lemon grass, chopped, white part only
• 1/2 cup fish sauce (3 Crab brand)
• 1/2 cup fresh lime juice
• 1 cup peeled shallots
• 1/2 cup toasted Thai bird chiles
• 5 tablespoons, 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 peanut oil)

1. Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice.
2. Make sure a smooth puree is achieved.
3. Add shallots, chiles, spices and salt.
4. While pureeing, drizzle in the oil.
5. Check for seasoning.
6. Can store in refrigerator and will hold at least 2 weeks.

tumeric, tumeric, cilantro stems, garlic, lemon grass, fish sauce, lime juice, peeled shallots, toasted thai bird chiles, coarse ground coriander, coarse ground cumin, coarse ground black peppercorn, kosher salt, peanut oil, peanut oil

Taken from www.foodnetwork.com/recipes/tropical-asian-curry-paste-recipe.html (may not work)