Turmeric-tinted yellow curry paste
Yellow curry has a few iterations, depending on where you get the recipe. The good news is that no matter how much you tweak it, it still tastes amazing. Make sure to roast whole heads of garlic, not just cloves. And feel free to add a little more of something or a little less of something else to make it your own. When done, it’ll freeze well for months. You can pull it out to use for curries, soups, vegetable bowls and so much more. Here's a chicken yellow curry recipe to get you started.
MAKES 1 1/2 CUPS
3 heads garlic
5 medium shallots
1 tablespoon vegetable oil
10 dried red chilies (use less if you’re not too keen on spice)
3-inch piece fresh ginger, minced
1 stalk lemongrass, thinly sliced
1 tablespoons whole coriander seeds
2 teaspoons turmeric powder
¼ teaspoon cinnamon powder
1 tablespoon coconut sugar
1 lime, zested
2 tablespoons fish sauce
¼ cup coconut milk
Small bunch cilantro
Heat the oven to 375ºF. Drizzle the garlic and shallots with the oil and wrap in pieces of foil so that they’re completely covered. Place the foil packets on a pan and transfer to the oven. Roast until soft, 45 minutes to 1 hour.
Meanwhile, heat 1 cup of water to boiling. Place the chilies in a bowl and pour the boiling water on top. Soak for 20 to 30 minutes to rehydrate. Drain the chilies and transfer them to a food processor.
Remove the roasted garlic and shallots from the oil and cut in half. Squeeze out the inside and discard the peel.
Place the roasted garlic and shallots in the food processor along with the chilies, ginger, lemongrass, coriander seeds, turmeric, cinnamon, sugar, lime zest and juice, fish sauce, coconut milk and cilantro. Pulse the mixture until it reaches a chunky sauce-like consistency.
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.