Ingredients

Scale

5 inches of ginger root
1 – 2 lemon grass stalks (or 1 Tablespoon lemon grass paste) – can sub lemon juice + 1 teaspoon lemon zest
4 – 6 yellow or orange mini sweet peppers, seeded and roughly chopped (or 1 large golden bell pepper)
1– 2 jalapenos (preferably red ones), roughly chopped
1 carrot pepper or several dried chile peppers
1/2 of a sweet onion (or 4 – 6 shallots), roughly chopped
4– 6 cloves garlic, peeled
2 Tablespoons curry powder
1/2 – 1 teaspoon garam masala
1 Tablespoon olive oil
1 teaspoon fish sauce
4 Tablespoons almonds
2 teaspoons turmeric

Instructions

Wrap ginger root and lemon grass stalks in foil and roast at 400 F in the oven (or on the grill) for about 20 minutes or until softened.
Blend up with the rest of the ingredients in a mini food processor or blender.
Divide into small containers, cover and freeze.

Notes

To make a curry: use 3 – 6 Tablespoons of curry paste (I like 1/3 cup) with a pint jar of salsa (my cilantro almond salsa is a fantastic option) plus 1/4 cup coconut milk (or light cream) to make a delightful curry sauce to coat any meats and/or veggies you want in your curry.

Also great to stir into soups, sauces, side dishes or dips wherever you want some of that great curry flavor.

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