Yellow Curry Paste & Bonus Broth
Yield: about 1 cup of curry
  • 4 lemongrass stalks
  • 3 cloves garlic
  • 3 shallots
  • 2 inch piece of ginger
  • 2 serrano peppers, stems and seeds removed
  • 2 tsp turmeric
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • zest and juice of two limes
  1. Toss all of the curry ingredients into a food processor and pulse until everything is broken down to roughly the same size. Scrape the sides of the bowl and puree until smooth. This will keep in the fridge for a week or in the freezer about 6 months.
Bonus Broth!!
  1. While prepping the ingredients, make sure to keep all of the trimmings (ginger peel, shallot ends, used limes, everything). Put all of these into a small pot, cover with cold water and bring to a boil. Let simmer for at least 30 minutes or until fragrant and ready to use (see recipe above for use). This will also keep a week in the fridge and 6 months in the freezer
Recipe by Eat Some Wear Some at