Curried Shrimp with Bok Choy

Yellow Curry Paste

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Course: Main Course, Sauce
Cuisine: Five Spice, Vegan, Vegetarian
Year: 2005
Servings: 1 quart

Ingredients

  • ¼ cup chili peppers
  • 5 Tablespoons coriander (whole seeds)
  • 2 Tablespoons black peppercorns
  • 2 Tablespoons cumin
  • 2 Tablespoons turmeric
  • ¼ cup ginger
  • 2 cups cilantro (leaves and stems, roughly chopped)
  • ½ cup garlic
  • ¼ cup lemongrass
  • ½ cup lime juice
  • ½ cup fish sauce
  • cups onions (roughly chopped)
  • 2 Tablespoons salt (kosher)
  • 1 cup oil

Instructions

  • Toast chilis, coriander, peppercorns on high heat in saute pan until smoke appears. Then put through spice mill.
  • Combine everything else in processor except oil. When spices come together, add oil and emulsify.

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