i think this can win you over in ten minutes or less. it involves all the most fragrant herbs, plenty of garlic, ginger, lemongrass, and shallots. there's jalapeno for a slight singe and turmeric for gorgeous color. and peanuts--those are good, too. these are the elements of a thai-inspired homemade curry paste that will make you cringe every time you see an impostor jar of curry paste in the grocery store. this is the real deal. swirled into warm coconut milk, its lingering flavors overtake you in layers. like the smoothest of come ons, you don't even realize what is happening until you've already fallen.
its merits are many. it makes the boldest flavor base for stir frys and one pot dinners (i'm including my weeknight chicken, sweet potato and coconut curry below). it will quickly become all you will need (or want) to marinate with for the grill. a teaspoon or two in salad dressing is transformational. or try swirling it in whole milk yogurt as the ultimate dunk for the rogue mango or cucumber in the refrigerator drawer. the best part is this: pulling the ingredients together takes less than ten minutes and it freezes beautifully. so make it now, use it tonight, and use it later. repeat as often as needed.
yellow curry paste
2 inches fresh ginger, peeled and sliced
6 garlic cloves, crushed
4 shallots, sliced
1 stalk lemongrass, tough outer husk removed, sliced
2 jalapenos, seeds removed, sliced
1 cup cilantro leaves and stems
1/2 cup mint leaves
3/4 cup basil (bonus points for using thai basil)
1 tablespoon ground turmeric
1 cup roasted, salted peanuts
1/4 cup sesame oil
1/4 cup canola or safflower oil
place all of the curry paste ingredients in the food processor and process until smooth. the curry paste will keep in the refrigerator for 3 days in an airtight container, or frozen for up to 2 months. it is helpful to freeze the amount you typically need for a recipe (1/4 cup or so) in individual ziploc bags.
weeknight chicken, sweet potato & coconut milk curry
(serves 2 - 4, depending on appetite!)
2 tablespoons extra virgin olive oil
1 onion, diced
1 sweet potato, peeled and 1/2 inch diced
kosher salt & pepper
1/4 cup homemade curry paste
1 14-ounce can coconut milk
1 cup chicken stock
1 zucchini, halved and sliced 1/2 inch thick
1 pound cooked chicken, shredded or diced
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
steamed white or brown rice, for serving (optional)
place the olive oil in a medium-large pot over medium heat. when the oil is shimmering, add the onion and saute until translucent, 5 -6 minutes, adjusting the heat as necessary to keep the onion from burning. add the sweet potatoes and saute a minute more. add the curry paste and cook until incredibly fragrant, 2 - 3 minutes, stirring to coat the vegetables.
add the coconut milk and chicken stock and bring to a boil. reduce the heat to a simmer, add the zucchini and cook until the potatoes are just tender, 10 - 12 minutes. add the chicken and cook 2-3 minutes more. stir in the lime juice, soy sauce, and rice wine vinegar. serve immediately, with rice, if using.
notes
* streaming the new feist album, metals, makes for a great curry paste assembling soundtrack. find it here. with thanks to JAD.