Store bought curry paste can be bland. You practically have to use the whole bottle to get any real flavor and get no control over ingredients or sodium levels. That’s lame! This curry paste is less of a paste and more a salsa texture, but nails the flavor of restaurant style curry and costs only a little more than the bottled stuff. You’ll be glad you did it! If you want a spicier curry leave the seeds in the peppers and bring on the heat!
- 2 bunches green onion (trimmed of roots)
- 10 cloves garlic
- 2 jalapenos (seeds removed)
- 2 Serrano peppers (seeds removed)
- 2 large shallots (roughly chopped)
- 1 bunch cilantro (stems and leaves)
- 4 limes (one zested and all juiced)
- 4 inches ginger
- 1 Tbsp kosher salt
- 2 Tbsp fish sauce
- 2 Tbsp tamari
- 1 Tbsp lemongrass (paste or fresh)
- 2 Tbsp coconut sugar
- In a blender combine all ingredients, and blend.
- One and half cups of paste serves as a base for a curry for four people.
- When making your curry be sure to saute the curry paste in the pan with a tablespoon of oil over high heat until fragrant the way you would store bought paste.
- Freeze any remaining paste for your next curry night!
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