Thai Curry Paste
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 6
- celery
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tsp brown sugar
- 2 tsp cumin
- 2-3 tbsp curry powder
- 1 dash cinnamon
- fennel seeds
- 1 stalk lemongrass
- 1 6 in piece ginger
- 1-2 tsp coriander
- asafetida
- 1/4 grated lime rind
- 1 tsp fenugreek
- 1-3 tbsp thick coconut milk
- 1 pinch soy sauce use miso if you have miso instead
- 1 pinch maple syrup this replaces shrip paste which has miso like flavor
- (opt) fresh cilantro roots i am using chard roots
- Carbohydrate 9.09260488375718 g
- Cholesterol 0 mg
- Fat 1.11285746111332 g
- Fiber 3.71256452410722 g
- Protein 1.61335423056003 g
- Saturated Fat 0.061588469722885 g
- Serving Size 1 1 Serving (54g)
- Sodium 12.4334261104564 mg
- Sugar 5.38004035964997 g
- Trans Fat 0.268983259166761 g
- Calories 42 calories
Place cumin, coriander, fenugreek, and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature. Preheat the oven to 350 degrees. Prep the aromatics: Cut Celery – then shower with Asafetida and drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. . Bake the aromatics: Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft). bake Celery until aromatic. 1/2 teaspoon black peppercorns The number of peppers will either make your curry paste mild or hot. 5 chilis = very mild 10 chilis = medium 15 chilis = medium hot 20 chilis = HOT
