Monday, October 6, 2014

Yellow Curry Paste

Made of ginger garlic paste with equal parts ginger and garlic, with turmeric root and serrano chili. Keeps 1 week in refrigerator. Can add lime juice to preserve.
Makes 15 tablespoons paste.

- 4-6" ginger root, chopped coarse
- 20 cloves garlic, peeled
- 4-6" turmeric root, chopped coarse
- 2 serrano chili, whole, chopped coarse
- 1 lime juice

In small blender, food processor or mortar and pestal, blend ingredients. Add just enough water to blend. Avoid too much water.

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