Happy new year everyone! I thought I'd share a recipe that I find myself making in increasingly large batches. It's a curry paste, and I keep a small container of it, fresh, in my refrigerator. I keep backup containers in the freezer. And, I make extra to hand off to pals. Actually, let me back up a bit. Those of you who are regular readers know I tend to share a good amount of curry recipes - both here and in my books, and I often call for you to use whatever favorite curry paste you have on hand. Even if you have a favorite, I encourage you to entertain this as an option. This curry paste - it's vibrant, electric yellow in color, and intensely flavored. I tend to wing it a bit when it comes to pastes - throwing whatever I have on hand in the mortar and pestle (or, if I'm feeling lazier, the food processor), but I love a generous shallot base - and that's what you see here. To the shallot base I add lots of ginger, and garlic, turmeric, and serrano chiles. The color is amazing, and the flavor is equally vibrant. In addition, I thought it might be helpful if I share a few of the different ways I use this curry particular paste over the course of a week, so you'll see that below too. -xo h
After making a batch, the first thing I do is figure out the amount of paste I might use in the coming days. I keep that portion in a jar, and then freeze off the rest. You'll love being able to grab for the frozen packet a week or two out. A quick thaw and you're good.
As far as usage goes, I think people tend to look to recipes for the exact amount of curry paste they're supposed to use in their cooking. I'd encourage you to trust yourself, and use your tastebuds to guide you. When it come to curry paste, there's such a range in strength, spiciness, and flavor. The great thing about making your own, is that you can tweak and adjust over time, developing pastes that you really love and know.
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Ideas: As pictured: ladled over a cooked farro, split green pea, and tri-color quinoa blend. Finished with a sprinkling of toasted walnuts, slivered green onions, and dried chive blossoms.
Whisk into eggs before making a scramble or omelette.
Stir a bit into thick yogurt with a little salt as a soup topping.
Use as the base for a simple broth - add to that noodles, seasonal vegetables, etc.
from 101 Cookbooks http://ift.tt/1PRZxeg
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