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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 pepper
(whole)
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
1½
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.