Recipe: Curry Paste

From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.

(Makes about 1-1/2 cups)

Ingredients

• 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.

Editor’s note: You can store curry paste in a glass jar in the refrigerator up to 10 days or more. (A thin layer of oil poured on top will help to prevent mould.) For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.