Recipe: Curry PastePat Crocker May 1, 2015
From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.
From the Vitality Food Feature ‘Lemony Herbs Add Zest and Zing to Spring Meals‘.
(Makes about 1-1/2 cups)
- 1 Tbsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp fenugreek seeds
- ½ tsp green peppercorns
- 1 star anise
- 4 cloves garlic
- 2 shallots or ½ cup chopped onion
- 1 stalk lemon grass, white bulb, and tender green parts, coarsely chopped
- 2 dried cayenne peppers, chopped fine
- 1 one-inch piece galangal or ginger root
- 2 Tbsp chopped cilantro root, optional
- 1 Tbsp coconut nectar or brown rice syrup
- 1 tsp grated lime zest (kaffir lime if possible)
- 1 Tbsp lime juice
- 1 tsp toasted sesame oil
- 1 tsp shrimp paste or fish sauce (optional)
- 1 Tbsp coconut cream
1) In a spice wok or small cast iron skillet, toast coriander, cumin, fenugreek, peppercorns, and star anise over medium heat, stirring constantly for 3 minutes or until fragrant and popping. Set aside to cool.
2) If using a mortar and pestle, be sure that it is large enough. Pound the cooled toasted spices until fine.
3) Add garlic and shallots and pound until puréed.
4) Add lemon grass, cayenne peppers, galangal, and cilantro root and pound until puréed.
5) Work in syrup, lime zest, lime juice, sesame oil, and shrimp paste, one at a time.
6) Add coconut cream, a teaspoon at a time, until paste is moist and spreadable, but not thin.
7) If using a blender, combine coconut cream, syrup, lime zest, lime juice, sesame oil, and shrimp paste in the bottom of the blender bowl and pulse to mix.
8) Add garlic, shallots, lemon grass, cayenne peppers, galangal, cilantro root and cooled toasted spices.
9) Process, adding more coconut cream if needed, until smooth.
10) Transfer to a pint (2 cups) jar. Cap, label and store in the fridge for up to 3 weeks.
Pat Crocker's mission in life is to write with insight and experience, cook with playful abandon, and eat whole food with gusto. As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. Her wellness practice transitioned over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest books, Cooking with Cannabis and The Herbalist’s Kitchen. www.patcrocker.com