The past few days have been the first few cold days in New York City. It is this time of year that I crave spicy food. I tend to think of myself as pretty good in the kitchen. That being said I like to make the ingredients I have to use rather than buy them from a store. The peace of mind of knowing exactly what is in a staple ingredient is invaluable.
The one staple ingredient that has escaped me is curry paste. The one reason I have not made this amazing kitchen staple is the difficulty acquiring lemongrass. I must say I absolutely love this recipe. The brightness of the lime zest and the heat from the chilies and serrano pepper combine to make a paste 100% better than any store-bought curry paste I have ever had. I cannot recommend this enough.
- 3 Lemon Grass Stems (Sliced Thin)
- 1 Spring Onion (Garnish)
- 5 Cloves Garlic
- 2 Inch of Ginger (Peeled)
- 5 Dried Red Chili Peppers (Seeds Removed)
- 1 Serrano Pepper (Seeded)
- 4 tsp Coriander Powder
- 2 tsp Cumin Powder
- 2 Limes (Zested)
- 2 Tbsp Tomato Paste
- Prepare all produce as per ingredients list.
- Add all Ingredients into a food processor.
- Blend ingredients until they are well combined into a paste. This may take a few times stopping and clearing off the sides of the inside of the container to continue to blend.
- Store in an airtight container for up to two weeks.
- Use as much or as little as you want in your curry dishes, Combined with a can of coconut milk.
- Enjoy.
