Indian Curry Paste for Seafood
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
garlic cloves
large |
|
| 3 | each |
lemongrass
stalks |
*
|
| 4 | inchs |
ginger root
fresh, peeled and chopped |
*
|
| ½ | teaspoon |
turmeric
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | teaspoon |
kosher salt
|
|
| 1 | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
garlic cloves
large |
|
| 3 | each |
lemongrass
stalks |
*
|
| 4 | inchs |
ginger root
fresh, peeled and chopped |
*
|
| 2.5 | ml |
turmeric
|
|
| 15 | ml |
lemon juice
fresh |
|
| 5 | ml |
kosher salt
|
|
| 5 | ml |
vegetable oil
|
|
Directions
Use the lower 6 inches of 3 of the stalks of lemongrass. Discard the outer leaves.
Place the sliced stalks into a food processor.
While motor is running drop the garlic, the lemongrass, and the gingerroot.
Blending the mixture well, add the turmeric and the lemon juice.
