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Tropical Asian Curry Paste

2 tbsp turmeric powder 1/4 c peeled, chopped galangal or use fresh ginger 1 c cilantro stems 1/2 c peeled, chopped garlic 3 stalks lemon grass, chopped, white part only 1/2 c fish sauce, (Nam Pla) 1/2 c fresh lime juice 1 c peeled shallots 1/2 c toasted Thai bird chiles 5 tbsp coriander seed, coarsely ground 2 tbsp toasted, coarse ground cumin seed 2 tbsp black peppercorn, toasted, coarsely ground 2 tbsp kosher salt 2 c peanut oil

Using a food processor and a sharp metal blade, puree the turmeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.


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