Notes — The more peppers you add, the hotter it will be. 5-10 is probably best. But you can go hard and do 20-30 peppers for an authentic face-melting paste. Makes 1-2 cups of paste. (unknown kcal/recipe).
Ingredients
- 4 shallots
- 4 heads of garlic
- 1 6-inch piece of fresh ginger, peeled
- 5–10 whole dried thai peppers (or 1-2 tbsp pepper)
- 1 1/2 tbsp salt
- 2–3 tbsp turmeric
- 2–3 tbsp mild curry powder
- 2 tsp roasted ground coriander
- 3 tbsp lemongrass, ground to paste
- 1/4 cup packed cilantro leaves and stems
Instructions
- Preheat the oven to 350˚F
- Peel the shallots. Drizzle with oil and wrap in foil.
- Peel the ginger and cut into thin slices. Drizzle with oil then wrap in foil.
- Chop off top 1/5 of the garlic bulbs. Drizzle with oil then wrapp in foil.
- Bake the aromatics. Cook on a baking sheet for 15 minutes.
- Remove the ginger when it’s soft
- Increase oven temp to 400ºF and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant.
- Remove cloves from garlic bulbs.
- Put everything in a food processor. Pulse until a gritty paste.