Tropical Asian Curry Paste

Category: Marinades and Sauces

Cuisine: American

Ready in 30 minutes

Ingredients

1/2 c Fish sauce; (3 Crab brand)

5 tb Toasted; coarse-ground

1/2 c Toasted Thai bird chiles

1 c Peeled shallots

Lion & Globe brand peanut

2 c Peanut oil

(can substitute with 2

1/2 c Peeled; chopped garlic

2 tb Kosher salt

Tumeric)

(could substitute with

But the taste is far

2 tb Toasted; coarse-ground cumin

1/4 c Peeled; chopped galangal

1/2 c Fresh lime juice

1/4 c Peeled; chopped fresh

3 Lemon grass stalks; white

2 tb Toasted; coarse-ground black

1 c Cilantro stems


Directions

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. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai

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