Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 A new twist on curry. Gayla Always Enough Ranch Acampo, California http://bouncinghoofs.com/alwaysenough.html Bill Barnhill is our Inspiration! Go Bill!!! aeranch@... > Minty Green Curry Paste > Pudinae vaala Hara Kart Masala > Makes about 1 cup > > This vibrant paste, used primarily to make minty curries, is wonderfully > fragrant with the refreshing herb. Use it as you would the Basic Curry > Paste > with Onion. You can also use it in large quantities for marinades or add > it > to soups 1 tablspoon at a time. > > 4 to 5 large cloves fresh garlic, peeled > 6 quarter-size slices of peeled fresh ginger > 1 to 3 fresh green chile peppers, such as serrano, stemmed > 5 to 6 scallions, coarsely chopped with greens > 1 cup coarsely chopped fresh cilantro, > including soft stems > 1/2 cup coarsely chopped fresh mint leaves > 1 tablespoon fresh lime juice > 1 1/2 teaspoons garam masala > 1 teaspoon salt, or to taste > 1/4 cup peanut oil > > 1. In a food processor, process together the garlic, ginger, chile > peppers, > and scallions until minced. Add the cilantro, mint, and lime juice and > process to make a smooth paste. Remove to a bowl and mix in the garam > masala > and salt. > > 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, > add the green paste and cook, stirring over medium heat for the first 2 to > 3 > minutes and then over medium to low heat until well browned, 10 to 12 > minutes. Let cool, then store in an airtight container for about 1 month > in > the refrigerator or 6 months in the freezer. Quote Link to comment Share on other sites More sharing options...
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