1) Slit the jalapenos and poblano lengthwise. Remove the seeds while chiles are in the water, then discard liquid and seeds. Pat chiles dry w/paper towel.
2) Slice into chunks and process in food processor until pureed, about 1 min. Transfer to square of cheesecloth and wring juice into bowl. Set liquid aside for making curry. Combine pulp with minced bird chiles.
3) Combine cumin and caraway seeds in 9" skillet and dry-roast over med-high heat, sliding skillet back and forth for even roasting, until seeds exude a wonderful aroma - less than 1 min. Transfer to a plate to cool. Repeat process with peppercorns and coriander seeds. Cool completely, and grind in spice grinder or electric coffee grinder to make a powder. Transfer to a bowl and add the nutmeg. Set aside.
4) Using mortar and pestle, pound remaining 1 t. sea salt and garlic into a paste. One at a time, add cilantro, ground spices, chiles, galangal, lemongrass, lime zest, and shallots in sequence, adding each only after previous ingredient is thoroughly pureed and incorporated. Add shrimp paste or miso and mix well.
Transfer to jar w/ tight-fitting lid and refrigerate until ready to use. Will keep over a month. Yield appox 3/4 cup.
The aromas given up while creating this paste are heavenly!! The author swears by pounding together using a mortar and pestle to get the right texture and best develop flavors, but you can surely combine in a food processor instead - I would recommend adding the ingredients one at a time as she suggests, though. :- )
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 4030.6mg||139 %|
|Potassium 609.3mg||16 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 30.9g|
|Protein 7.8g||11 %|
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Calories per serving: 183
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