Yellow Curry Paste (Kroeung)

8
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"Will keep in the fridge for up to one month. Makes 1 1/4 cups. Recipe source: Saveur (December 2015) Most of the ingredients that are hard to find will be in a well-stocked Asian grocery store."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (277.4 g)
  • Calories 249.4
  • Total Fat - 15.9 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 9.6 mg
  • Sodium - 422 mg
  • Total Carbohydrate - 27.3 g
  • Dietary Fiber - 7.3 g
  • Sugars - 7.2 g
  • Protein - 9.3 g
  • Calcium - 81.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 110 mg
  • Thiamin - 0.1 mg

Step 1

In a wok or large skillet over medium heat heat the oil.

Step 2

In a large bowl mix the partook with the lime leaves, garlic, shallots, lemongrass, galangal and turmeric. Scrape the aromatics into the wok and cook, stirring occasionally with a wooden spoon until the ingredients are soft and beginning to lightly brown (12-15 minutes).

Step 3

Scrape the ingredients into a food processor and let cool completely. Process the ingredients into a chunky paste, stopping the machine to scrape down the sides as you go, and then scrape the curry paste into a container.

Step 4

Seal the container and store the curry paste in the refrigerator for up to one month.

Tips & Variations


No special items needed.

Tags : Curries

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