Imagine a magical blend of vibrant spices that can instantly transport your taste buds to the bustling street markets of Thailand. This Lemongrass Turmeric Curry Paste is not just a condiment—it's a culinary adventure waiting to explode with flavor in your kitchen! Packed with aromatic lemongrass, warming turmeric, and fiery green chilies, this homemade paste is about to become your secret weapon for creating restaurant-quality Thai dishes that will leave your family and friends absolutely amazed.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 1 cup
Ingredients
- 2 stalks lemongrass, chopped
- 1 tablespoon turmeric powder
- 2 cloves garlic
- 1 inch ginger, peeled
- 2 green chilies, chopped
- 1 tablespoon vegetable oil
- Salt to taste
Instructions
- Begin by preparing your ingredients. Chop the lemongrass into small pieces, ensuring you use the tender white part closer to the base of the stalks. This part is more flavorful and aromatic.
- Peel the ginger and slice it into smaller pieces to make it easier to blend. Set it aside with the chopped lemongrass.
- Peel the garlic cloves and set them aside. You can crush them lightly with the side of a knife to release more flavor.
- Chop the green chilies into small pieces. Depending on your spice preference, you can remove the seeds for a milder paste or keep them for extra heat.
- In a blender or food processor, combine the chopped lemongrass, turmeric powder, garlic, ginger, and green chilies.
- Add the vegetable oil to the blender. This will help in blending the ingredients into a smooth paste. If you prefer a thinner consistency, you can add a little water as needed.
- Blend the mixture until it reaches a smooth and homogenous paste. You may need to stop occasionally to scrape down the sides of the blender to ensure everything is well mixed.
- Once blended, taste the curry paste and add salt according to your preference. Blend again briefly to incorporate the salt.
- Your Lemongrass Turmeric Curry Paste is now ready. Transfer it to an airtight container for storage. It can be used immediately or stored in the refrigerator for up to a week, or frozen for longer storage.
Tips
- For the most intense flavor, use fresh lemongrass and choose the tender white base of the stalks.
- Toast your spices lightly before blending to enhance their aromatic qualities.
- If your paste seems too thick, add a little water or extra vegetable oil to achieve the perfect consistency.
- Use a high-powered blender for the smoothest texture.
- Wear gloves when handling green chilies to prevent skin irritation.
- This paste can be stored in the refrigerator for up to a week or frozen in small portions for up to 3 months.
- Experiment with the chili quantity to adjust the heat level to your preference.
Nutrition Facts
Calories: 30kcal
Carbohydrates: 2g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
