Curry Paste with Fresh Lemongrass, Ginger, & Turmeric
Have you ever had -- let alone made -- a curry paste from all fresh ingredients? While a traditional curry probably includes more seasonings, the simplicity of this recipe allows the fresh flavors to shine. Adjust the heat by using more or less hot peppers with more or less of their seeds (I used one habanero with the seeds removed, and was a little disappointed at how mild it was). Freeze any extra paste!
Prep Time 20 minutes
Total Time 20 minutes
- 4-5 lemongrass stalks trimmed & tough outer leaves removed
- 6 garlic cloves peeled
- 3-6 shallots peeled
- 1 oz fresh ginger rinsed
- 1 oz fresh turmeric rinsed
- 1-3 hot peppers with seeds to taste
- 1/2 cup extra virgin olive oil
Combine all ingredients except olive oil in a food processor, or, if you're feeling ambitious, smash them one at a time in a mortar and pestle.
After ingredients are well-combined, slowly add the oil.
Once everything's well blended, use in place of store-bought curry paste in the recipe of your choosing!