Lemongrass Turmeric Curry Paste

What is “lime oil”? Sounds delicious.

I love the Green Curry Broth from a few years ago (?) and am super excited to make what looks like a pretty similarly-flavored curry paste – thank you for posting! I notice that this paste doesn’t include coriander – is there any reason not to include it? I love coriander and would want to add it, I think, but only if it wouldn’t mess this up for some reason.

HS: Hi Melanie – you could certainly add some – and/or blitz some with oil, and use it as a finishing drizzle.

I live in Bali and have same question about using fresh turmeric rather than ground turmeric? Also don’t think I can get serrano chillies? What would be a good substitute?

HS: Hi Chris – I would recommend adding to taste – on both fronts. Starting with the fresh turmeric. Then adding whatever chile you like, also to taste – red chile flakes are great here in place of the serrano.

I was eating at one of those vegetarian restaurants in johannesburg and they used a paste very similar to this on a soya mince curry wow tasted amazing even my meat loving husband couldn’t get enough of it. thanks for sharing.

I like the idea of making a curry paste. I wonder if I add paprika it would taste like the Thai red curry. Ill try first to make it your way then I’ll try to make red paste. Thank you for the inspiration!

Thanks for the tip! I mixed some coconut sugar into the curry paste last night and will try it in a tofu farro bowl this week.

Thanks for the inspiration! This is just what I need in my freezer at the ready before baby #2 arrives. I also added cilantro stems to my paste 🙂

HS: Congrats Amy! Enjoy the new year.

I’ve always gone the easy route and used store bought curry, but you make this look like it is absolutely worth the effort to make your own. I love this gorgeous bright yellow bowl full of hearty grains and slivered green onions. Making my way through reading your new book and I love every page. 🙂

Vibrant, electric yellow is the perfect description of this color. Making curry pasts can be complex, but I appreciate how you’ve kept the ingredients and the work simple but the flavor deep and intriguing. Can’t wait to try this one – love the idea to freeze some too.

Hi! I made this last night without making any changes or substitutions, and for some reason it came out extremely bitter. The only ingredient I haven’t worked with before is lemongrass, so do you think maybe it was bad? I’d appreciate any advice you might have, and thanks!!

HS: Hi Anabel – I suspect it was your turmeric, that can go bitter. You might be able to counter that with something sweet, or try another turmeric (or fresh), or go with less the next time around.

Lovely paste Heidi. I always make mine with fresh turmeric now, as it’s something I always have in the fridge with lots of ginger. Lately, I’ve been using it as a base to make a very soupy rice pilaf, topped with poached chicken and lots of fresh herbs. Rather Congee like, and so comforting. x

This is a great staple to have on hand for warming meals in these cold days of winter, but also to flavor dressings and marinates all year-round. I love the encouragement to trust one’s taste buds; and the multi-use dimension of the humble paste!
Thanks as always
Paula

Gorgeous Heidi, love the colors and flavors 🙂

This looks fantastic; a great staple to have on hand. I am definitely going to whip myself up a batch of this over the weekend. Thank you for sharing!

WOW…this looks amazing and I love all the additional uses for it…thank you for sharing.

Thanks, Heidi…I have been wanting to try lemongrass and make my own curry paste. Killing two birds with one stone! I also found a great YouTube on how to cut lemongrass and get to the tender center. Looking forward!

An idea, is to put measured tablespoons into a ice block container and freeze. Then pop them out and store in a ziplock bag in the freezer. Taking out what you want each time you cook a dish.

I just got a bunch of fresh tumeric I’d love to use — would I use the same amount in measurement?

This will be on my list for the week if I can find some lemongrass. I first learned to make curry in Chang Mai many years ago, lugging home a large granite mortar and pestle and using it to make green curry. We lived in Sebastopol then so it was easy to find all the ingredients that we didn’t have in our garden. We are now in Paso Robles and it’s a bit of a challenge sometimes. I’ve been making your turmeric tea for my husband to help with his head cold and he loves it, me too!! Thank you Hiedi, you are an inspiration and I love your new book.

I can’t eat chili peppers so regular curry powder is OUT – and turmeric is a very important part of my anti-inflammatory diet. Thank you so much for sharing this recipe!! 🙂

Can you use fresh turmeric instead (or along with) the ground?

This looks wonderful, and I’m going to make some! One question: I have access to many Indian markets that sell fresh tumeric. Is it worth using that? How much?

Oh I love this! I was fighting a cold over the holidays and kept making massive batches of lemongrass-garlic-ginger-chili-tumeric broth with noodles and carrots added in and a few fresh lemons squeezed in. This is almost the same, but freezeable for future colds.

This sounds incredible! I’m going to try making it this weekend. Turmeric is one of my favorite spices!

Thanks for the recipe it sounds fantastic, i’m just beginning to get into curries (can’t believe I’ve never appreciated them before, they are so delicious)! I’m definitely going to try this one 🙂 – JustRach

As the temperatures plummet below zero, I find myself drawn to the remedial taste of turmeric, with its rich, earthy tones and the beautiful golden hue. I feel, perhaps unjustly, that it grounds me, brings some light into my body even where there is so little outside. This curry captures that same essence perfectly, Heidi. Thank you!

I love the vibrant colours in this curry paste. I’ve yet to make my own but you have inspired me to try. I tend to use curry paste in lots of different ways and I love your ideas. A couple of my favourites are mixed in to bubble and squeak to spice up the flavours of the leftover root veg and also in lentil shepherd’s pie. You can probably tell from these ideas I’m British. 🙂

Thank you so much for sharing this recipe, Heidi! I’ve been wanting to learn how to make my own curry pastes this year. I usually buy them in a jar, but I know that a fresh curry paste would taste so much better. Do you have any recommendations for good mortar and pestles?