Clean Eating

Chef’s Signature Yellow Curry Paste

MAKES 1 CUP.

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½ oz dried mild chiles, such as guajillo or puya 1½ tsp coriander seeds, toasted ¾ tsp cumin seeds, toasted ¼ tsp white peppercorn­s 2 tsp curry powder 1 2-inch piece lemongrass, bottom half only, finely sliced

(TIP: Remove fibrous outer layers and slice tender inner portion.) 1 1-inch piece turmeric, peeled and roughly chopped 1 ½-inch piece galangal, roughly chopped 1 ½-inch piece ginger, peeled and roughly chopped

¼ cup chopped shallots

3–4 cloves garlic, roughly chopped

1 tsp kosher salt

1 tsp fermented shrimp

paste, optional

1. Make spice blend: Using a grinder, grind chiles, coriander, cumin and peppercorn­s until very fine. Stir in curry powder and set aside.

2. Using a mortar and pestle, pound lemongrass, turmeric, galangal and ginger until fine. Add shallots and garlic and pound into a fine paste. Add ground spices and salt and pound until well combined. If using, add shrimp paste and pound to mix. (Alternativ­ely, place all ingredient­s in a glass measuring cup and use an immersion blender. You may need to lift and reposition the blender a few times.)

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