Aromatic and earthy, the curry paste boasts a warm, balanced spice level. It carries a hint of sweetness from the coconut, and the tang of lime helps to brighten the overall flavor. The paste's depth is derived from a variety of herbs and inclusions like ginger, turmeric, and cumin, offering a complex yet comforting taste. As a bonus this paste is rich in curcumin, the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant which can reduce inflammation- which is the cause of many chronic diseases!
Easy Gut Healing Curry Paste
Rated 5.0 stars by 1 users
Category
Dressings
Servings
4-6
Prep Time
20 minutes
Cook Time
45 minutes
Level
level 1
Aromatic and earthy, the curry paste boasts a warm, balanced spice level. It carries a hint of sweetness from the coconut, and the tang of lime helps to brighten the overall flavor. The paste's depth is derived from a variety of herbs and inclusions like ginger, turmeric, and cumin, offering a complex yet comforting taste. As a bonus this paste is rich in curcumin, the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant which can reduce inflammation- which is the cause of many chronic diseases!
Ingredients
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4 shallots
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4 cloves garlic, minced (or pre-minced garlic, ½ tbsp)
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4 inch piece fresh ginger
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1-1½ tablespoons turmeric powder
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12 whole dried Thai chili peppers (usually found in the spice section; use red pepper flakes as substitute)
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2 tsp pink Himalayan salt
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3 tbsp curry powder
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2 tbsp ground coriander powder
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4 tbsp dried lemongrass
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½ cup cilantro leaves and stems packed, optionally, you can use 1.5 tablespoons of dried cilantro
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1 tbsp olive oil to coat your aromatics (garlic, ginger, turmeric, and shallots)
Directions
Preheat the oven to 350 degrees
Peel the shallots, coat in olive oil, and put into foil. Peel turmeric and ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil
Place all the foil packets on a baking sheet and bake for 15 minutes. Remove the ginger and turmeric. (it should be soft), increase the temperature to 400, and roast for 30 minutes until fragrant. When cooled, you can squeeze the garlic cloves out
While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate. Let them soak for 15 minute, and drain the water
Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1-½ cups of curry paste. Use about 2-4 Tbsp per curry recipe!
Recipe Note
The paste keeps for a week in the fridge. It freezes well! Use about 1/3 cup of curry for your recipes, and try adding to level 1 recipes like:
The Vegetable Beef Crockpot Stew, Curry Apple Salad, or the vegetarian Lemon Ginger Lentil Soup!
You can also add it to roasted veggies with broth and your protein of choice like quinoa if you're more of a throw-it-together kind of cook.
Health Coach Tip: Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant which can reduce inflammation- which is the cause of many chronic diseases!
