Yellow Curry Sauce
A curry sauce with curry, turmeric, coriander, ginger, cilantro and lemongrass.
Ingredients
- 4 large shallots
- 4 large full heads of garlic
- 1 6- inch piece of fresh ginger
- 15 whole dried arbol chili peppers
- 1½ tablespoons salt
- 3 tablespoons turmeric
- 3 tablespoons mild curry powder
- 2 teaspoons roasted ground coriander
- 3 tablespoons lemongrass paste
- ¼ cup packed cilantro leaves and stems
Instructions
- Preheat the oven to 350 degrees.
- Remove the outer coating of the shallots and ginger. Slice the ginger in thin slices.
- Drizzle with oil and wrap the shallots in foil.
- Arrange the ginger in a single layer, drizzle with oil, and wrap in foil.
- Peel the outer shell off the garlic. Cut the top quarter inch or so off the heads of garlic to expose the cloves.
- Drizzle with oil, and wrap each head of garlic in foil.
- Bake the shallots, ginger and garlic for 15 minutes.
- Remove the ginger, increase the temperature to 400, and continue roasting the shallots and garlic for another 30 minutes. They will get very soft and have great flavor.
- After the first 15 minutes of the above roasting, soak the chilies in boiling water for a good 15 minutes.
- Remove from the water.
- To make the paste: add all the ingredients to a food processor.
- Pulse or puree until the ingredients form a paste.
Notes
You can find dried arbol chilies in most grocery stories, but certainly, ethnic grocery stores.
You can freeze the extra any sauce you do not use in a recipe.
You can freeze the extra any sauce you do not use in a recipe.