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.

Ingredients:

• 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

Directions:

1. Turn on the broiler in your oven.
2. Prep Padron Peppers, toss with olive oil, and place on sheet pan.
3. Broil for 7-10 minutes, until nicely charred. Cool slightly.
4. Place charred Padron Peppers and remaining ingredients, through fish sauce, in a food processor. Process until a very fine paste is formed.
5. Taste and season with salt.
6. Package and refrigerate or freeze.
7. 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.