Yellow Curry Paste (Kroeung)
"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."
Ingredients
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 by Step Method
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
No special items needed.