Hope McCarthyComment

Yellow Curry Paste

Hope McCarthyComment
Yellow Curry Paste

INGREDIENTS

  • 4 heads of garlic with the tops chopped off

  • 3 inch root of ginger, peeled and sliced

  • 4 large shallots outer layer peeled off

  • 1 Tbsp cayenne pepper (less or more depending on your spiciness)

  • 1 Tbsp salt

  • 2 Tbsp turmeric

  • 2 Tbsp mild curry powder

  • 2 tsp ground coriander

  • 3 Tbsp lemongrass paste (found by the fresh herbs)

  • 1/4 cup packed cilantro leaves

INSTRUCTIONS

  1. Preheat oven to 350 degrees

  2. Drizzle shallots will olive oil and wrap in a foil packet. Repeat with heads of garlic and ginger. You should have 3 packets.

  3. Place foil packets on a baking sheet and roast for 30 minutes.

  4. Remove from oven and let cool until you can handle them.

  5. Squeeze garlic out of the heads and add to a large food processor. Add shallots and ginger.

  6. Pulse until a paste forms.

  7. Add cayenne, turmeric, salt, coriander, curry powder and lemon grass paste. Process until combined.

  8. Add cilantro leaves and process until combined.

Recipe should make about 1 1/2-2 cups of curry paste. I use about 1/2 a cup for my yellow curry recipes. It will last 1 week in the fridge in an air tight container. You can also freeze it!