If you like curry, I suggest you try making this homemade curry paste. It lasts about a week in the fridge, but also freezes very well. A lot of this is to taste, so that’s why some of the ingredients are 1 or 2…use what you have on hand.
- 1/2-1lb Padron Peppers, stems removed (a little of the stem is fine, it will cook and soften)
- 2 Tbsp olive oil
- 1 lime, zested and juiced
- 1 bunch cilantro, leaves and stems
- 1-2 onion, rough chopped
- 4-8 garlic cloves
- 2-3 in piece of ginger, peeled and chopped
- 1-2 Tbsp turmeric powder or some fresh turmeric, if you have some
- 1 Tbsp fish sauce (optional)
- Kosher salt, to taste
- Turn on the broiler in your oven.
- Prep Padron Peppers, toss with olive oil, and place on sheet pan.
- Broil for 7-10 minutes, until nicely charred. Cool slightly.
- Place charred Padron Peppers and remaining ingredients, through fish sauce, in a food processor. Process until a very fine paste is formed.
- Taste and season with salt.
- Package and refrigerate or freeze.
- For a simple curry, heat 1-2 Tbsp neutral oil in a pan. Add a spoonful or two of your curry paste to the pan and cook for about 3-5 minutes. Add 1 cup of vegetable / chicken stock and a can of full fat coconut milk. Bring to a simmer and add some fresh vegetables. Simmer until vegetables are done and sauce is thickened to your liking.
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