Night + Market All-Purpose Curry Paste

Name: Night + Market All-Purpose Curry Paste
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 cup thinly sliced lemongrass; 1/4 cup roughly sliced galangal; 10 large dried chiles (I used 5 California + 5 new Mexico chiles); 4 makrut lime leaves, deveined and julienned; 1/2 cup roughly sliced shallots, peeled; 3/4 cup garlic, peeled but kept whole; small splash of (thin) soy sauce, to taste; 1/3 cup sunflower oil (or prefered veg. oil)

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 30

Author : Heidi Swanson

curry

Ingredients

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1/2 cup thinly sliced lemongrass1/4 cup roughly sliced galangal10 large dried chiles (I used 5 California + 5 new Mexico chiles)4 makrut lime leaves, deveined and julienned1/2 cup roughly sliced shallots, peeled3/4 cup garlic, peeled but kept wholesmall splash of (thin) soy sauce, to taste1/3 cup sunflower oil (or prefered veg. oil)

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Instructions

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Step 1

In a food processor or blender, process the ingredients in the following order, one at a time, sprinkling with a bit of salt to help break them up: lemongrass, galangal, chiles, lime leaves, shallots, garlic, and soy sauce. Blend until each ingredient is totally incorporated before adding the next, stopping as needed to scrape down sides with a spatula. You should end up with a thick, semi-dry paste.

Step 2

In a wok or skillet, heat the oil over medium-low heat until shimmering. Stir in the curry paste and cook until the oil is combined and the mixture is very fragrant, 5 to 10 minutes. Kris notes that this step, "helps the paste keep longer and become more hom (the Thai word for the savory fragrant aroma that happens when you toast/roast something)."

Step 3

Allow the paste to cool completely before transferring to an airtight container. The paste will keep in the refrigerator for 3 weeks, or in the freezer for up to 3 months.