Recipe for Tropical Asian Curry Paste

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Yield:

Ingredients:

Amount	Ingredient
1/4 cup	Peeled, chopped fresh tumeric
	(can substitute with 2 tbspns ground tumeric)
1/4 cup	Peeled, chopped galangal
1 cup	Cilantro stems
1/2 cup	Peeled, chopped garlic
3 x	Lemon grass stalks, white part only chopped
1/2 cup	Fish sauce (3 Crab brand)
1/2 cup	Fresh lime juice
1 cup	Peeled shallots
1/2 cup	Toasted Thai bird chiles
5 tbl	Toasted, coarse-ground coriander seed
2 tbl	Toasted, coarse-ground cumin seed
2 tbl	Toasted, coarse-ground black peppercorn
2 tbl	Kosher salt
2 cup	Peanut oil
	(could substitute with canola oil,

Instructions:

Instructions: Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic, lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.

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