Yellow curry paste

Yellow curry paste

By
From
East
Makes
310 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
2 tablespoons chopped fresh ginger
1 1/2 tablespoons chopped fresh turmeric
or 1 1/2 teaspoons ground turmeric
6 garlic cloves, chopped
2 lemongrass stems, chopped, white part only
2 large red asian shallots, chopped
4 kaffir lime leaves, central vein removed, chopped
1 kaffir lime, zest grated
or 2 teaspoons finely grated lime zest
2 medium red chillies, chopped

Method

  1. Combine all the ingredients in a food processor and process until a smooth paste forms, adding a little water as necessary. Alternatively, use a mortar and pestle. The paste will keep in the refrigerator in an airtight container for up to 5 days. Freeze for up to 1 month.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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