Malaysian curry paste

Ingredients:

• 2 tablespoons turmeric
• 1/4 cup peeled and chopped galangal
• 1 cup cilantro stems
• 0.5 cup peeled and chopped garlic
• 3 lemongrass stalks, chopped, white part only
• 0.5 cup fish sauce
• 0.5 cup fresh lime juice
• 1 cup peeled shallots
• 0.5 cups fried Thai chilies
• 5 tbsp. crushed coriander
• 2 tbsp coarsely ground roasted cumin
• 2 tbsp. crushed peppercorns
• 2 tbsp. salt
• 2 tbsp. peanut butter

Preparation:

1. Puree the turmeric, galangal, cilantro, garlic, lemongrass, and lime juice in a food processor using the blender attachment. Make sure the puree is smooth.
   
   Add shallots, chili, spices, and salt. While the puree is cooking, pour in the oil. Adjust the seasoning to taste. The paste can be stored in the refrigerator for at least 2 weeks.
   Exit: 3 tbsp.
   
   Recipe red curry paste.