Vietnamese Curry Paste
Toast lemongrass, onions, and dried chilis in oil before blending with ginger, turmeric, and fish sauce for an aromatic Vietnamese curry base bursting with citrus and spice.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
25 minThis curry paste is all about building flavor from the ground up.
You start by frying aromatics in oil until fragrant, then blitz everything in a food processor with warm spices and fish sauce.
The result is a complex, fiery paste that transforms coconut milk into the kind of curry that haunts your dreams.
Pro Tips
- Adjust the number of dried chilis to control heat, start with fewer if you’re spice-sensitive
- Fresh lemongrass is worth seeking out, it adds brightness that dried just can’t match
- Freeze leftover paste in ice cube trays for instant curry on busy weeknights
Ingredients
Directions
Cook first four ingredients in oil. Add water a tablespoons at a time. Remove from heat and add the rest of the ingredients in a food processor.
Comments
