This incredibly fragrant spice paste, from The Bon Appétit Cookbook, can be used in curries and soups of all kinds, and is especially good with shrimp and pork. It freezes well, but has special power when it’s fresh.
thai curry paste
half a large onion, roughly chopped
2 tbsp. cilantro stems
2 tbsp. finely chopped lemongrass (white part only)
1 tbsp. ground turmeric
1 tbsp. chopped ginger
1 tbsp. toasted whole cumin
3 garlic cloves, halved
dried red chile (I put in 3 or 4 bird’s eye chiles)
Put all ingredients into a deep container and whizz into a paste with a stick blender. Be careful of splashing, chiles can burn skin and turmeric has stained more than one favourite shirt. A food processor might also do the trick.
To make a simple pork curry, fry 2 tbsp. of this paste in some oil until it just begins to brown, add two chopped pork loins, and stir fry for several minutes. Pour in a can of coconut milk, 2 cups of chicken stock and a little salt and pepper. Bring to a boil, then simmer for several minutes to cook the pork. (You may want to remove the pork and reduce the liquid to a sauce). Serve over jasmine rice with chopped cilantro.
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