Yellow Curry Paste

Servings: 22
Calories: 31.7kcal/132.4kJ (per serving)
Fat: 2.2g (per serving)
Carbs: 2.8g (per serving)
Protein: 0.5g (per serving)

About

Indian curries are popular across the world for their vibrant colors, fragrant aromatics, and impressively complex flavor profiles. To make a truly delicious curry, you probably have to spend hours in a kitchen, right? Nope! This yellow curry paste is the 40-minute secret to excellent Indian-inspired recipes. Use this curry paste in the Carb Manager Yellow Chicken Curry. You can also use it in soups/stews, spread it over baked chicken or beef dishes, or any other savory delights that need a boost of flavor! The paste is incredibly strong in taste and spice, so remember to use it sparingly!

Ingredients

3 ounce garlic
3 ounce shallot
1 ounce ginger root, raw
1 ½ tablespoon olive oil
2 tablespoon olive oil
½ ounce hot chili peppers, red, raw
1 teaspoon salt
1 ½ tablespoon turmeric, ground
½ tablespoon curry powder
1 teaspoon coriander, seed
¼ cup, chopped cilantro
2 teaspoon lemon juice

Instructions

Preheat an oven to 375 degrees. Prepare the aromatics by peeling away the paper from two whole garlic heads and chopping the very tops off the expose the inside of the garlic cloves. Peel three whole shallots, and peel the ginger root. Arrange these ingredients in separate pieces of aluminum foil an drizzle about ½ TB of olive oil over each aromatic.
Close the foil tightly over the ingredients. Bake them for 30 minutes so the ingredients are soft and fragrant. If the garlic cloves still have paper on them, you can press the garlic out once it is baked.
In a food processor, combine the baked garlic, shallots, and ginger with all the remaining ingredients. Pulse until you get a thick and pliable paste. If the paste is too thick, you can add small spoonfuls of water until you get the correct consistency.
Store the curry paste in an airtight container or glass jar in your refrigerator.