December 13, 2016
Curries, Vegetables, Asian,
Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, No Eggs more
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"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."
In a wok or large skillet over medium heat heat the oil.
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).
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.
Seal the container and store the curry paste in the refrigerator for up to one month.
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