Curry Paste
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Yields:
-
1/2 cup
ingredients
- 1⁄4 cup olive oil
- 1⁄4 lb red pepper
- 6 tablespoons curry powder
- 1⁄4 cup fresh ginger, root sliced
- 1⁄4 cup garlic clove
directions
- 1. Puree peppers, fresh garlic, and ginger. Heat olive oil in non-reactive pan.
- 2. Add in puree and simmer for one hour.
- 3. Remove pot from heat and add all other ingredients. Puree again until smooth.
- 4. Allow to cool to room temperature.
- 5. Cool, cover and refrigerate in jars for up to one week.
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