Thai Curry Paste
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|---|
| Lemongrass stalks | 3 |
| Coconut flower sugar | 1 tsp |
| Garlic (head) | 1 |
| Fresh ginger | 30 g (1 oz) |
| Cilantro (bunch) | 1 |
| Lime | 1 |
| Red chilies | 3 |
| Shallot | 1 |
| Ground coriander | 1 tsp |
| Fresh turmeric | 30 g (1 oz) |
- Category: Salse, condimento
- Prep time: 15 min
- Cook time: 30 min
- Total time: ~45 min
- Yield: ~1 cup
- Difficulty: Medium
Instructions
- Cut the top off the garlic head, brush with oil and salt.
- Peel the shallot, brush with oil, and wrap in foil alongside the garlic head.
- Roast at 175°C (350°F) for 30 minutes, until soft.
- Squeeze the roasted garlic cloves out of their skins.
- Combine all ingredients in a food processor and blend until smooth paste.
Related Recipes
- Perfect Basmati Rice (#144)
- Spicy Korean Rice (#145)
- Fresh Ramen Noodles (#28)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.