Tropical Asian Curry Paste

Course : Curry
Serves: 1
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2 tablespoons turmeric powder
1/4 cup peeled -- chopped galangal
1 cup cilantro stems
1/2 cup garlic peeled -- chopped
3 stalks lemon grass -- chopped, white part only
1/2 cup fish sauce -- (Nam Pla)
1/2 cup fresh lime juice
1 cup peeled shallots
1/2 cup toasted Thai bird chiles
5 tablespoons coriander seed, coarsely ground
2 tablespoons toasted -- coarse ground cumin seed
2 tablespoons black peppercorn toasted, coarsely ground
2 tablespoons kosher salt
2 cups peanut oil

Preparation / Directions:

Using a food processor and a sharp metal blade, puree the turmeric, 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 Courtesy of Ming Tsai, FoodTV, East Meets West Show #MT1A15 Curry

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