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Tropical Asian Curry Paste
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  • 1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground tumeric)
  • 1/4 cup peeled, chopped galangal
  • 1 cup cilantro stems
  • 1/2 cup peeled, chopped garlic
  • 3 stalks lemon grass, chopped, white part only
  • 1/2 cup fish sauce (3 Crab brand)
  • 1/2 cup fresh lime juice
  • 1 cup peeled shallots
  • 1/2 cup toasted Thai bird chiles
  • 5 tablespoons, coarse ground coriander seed
  • 2 tablespoons toasted, coarse ground cumin seed
  • 2 tablespoons toasted, coarse ground black peppercorn
  • 2 tablespoons kosher salt
  • 2 cups peanut oil (could substitute with canola oil, but the taste is far superior with Lion & Globe peanut oil)
  • 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.

    From: Ming Tsai, East Meets West: Show# MT1A15
    Posted By: Food TV.Com
    Post Date: March, 1999

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