Keto Yellow Curry Paste
How to Make It
Step 1
Preheat an oven to 375 degrees. Prepare the aromatics by peeling away the paper from two whole garlic heads and chopping the very tops off the expose the inside of the garlic cloves. Peel three whole shallots, and peel the ginger root. Arrange these ingredients in separate pieces of aluminum foil an drizzle about ½ TB of olive oil over each aromatic.
Step 2
Close the foil tightly over the ingredients. Bake them for 30 minutes so the ingredients are soft and fragrant. If the garlic cloves still have paper on them, you can press the garlic out once it is baked.
Step 3
In a food processor, combine the baked garlic, shallots, and ginger with all the remaining ingredients. Pulse until you get a thick and pliable paste. If the paste is too thick, you can add small spoonfuls of water until you get the correct consistency.
Step 4
Store the curry paste in an airtight container or glass jar in your refrigerator.
Ingredients
- Garlic, fresh – 3 oz
- Shallot, raw – 3 oz
- Ginger root, raw – 1 oz
- Olive oil – 1.5 tbsp
- Olive oil – 1.5 tbsp
- Hot chili peppers, red, raw – 0.5 oz
- Salt – 1 tsp
- Turmeric, ground – 1.5 tbsp
- Curry powder – 0.5 tbsp
- Coriander, seed – 1 tsp
- Coriander leaf, fresh – 0.25 cup, chopped
- Lemon juice, fresh – 2 tsp