Serves: 5
Total Calories: 103
1. In a food processor, process together the ginger, garlic, chili peppers, onion, lime juice, turmeric, cayenne pepper, garam masala, and salt to make a smooth paste.
2. Heat the oil in a large nonstick wok or saucepan, add the paste, and cook, stirring over medium-high heat 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 about 1 month in the refrigerator or 6 months in the freezer.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Yellow Curry Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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