Tropical Asian Curry Paste

Recipe Ingredients

1/4 cup	36g / 1.3oz	Peeled, chopped fresh tumeric
		(can substitute with 2 tbspns ground
		Tumeric)
1/4 cup	36g / 1.3oz	Peeled, chopped galangal
1 cup	16g / 0.6oz	Cilantro stems
1/2 cup	73g / 2.6oz	Peeled, chopped garlic
3		Lemon grass stalks, white part only - chopped
1/2 cup	118ml	Fish sauce (3 Crab brand)
1/2 cup	118ml	Fresh lime juice
1 cup	237ml	Peeled shallots
1/2 cup	118ml	Toasted Thai bird chiles
5 tablespoons	75ml	Toasted, coarse-ground coriander seed
2 tablespoons	30ml	Toasted, coarse-ground cumin seed
2 tablespoons	30ml	Toasted, coarse-ground black peppercorn
2 tablespoons	30ml	Kosher salt
2 cups	474ml	Peanut oil
		(could substitute with canola oil,
		But the taste is far superior with
		Lion & Globe brand peanut oil)

Recipe Instructions

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.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A15)

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