Ingredients

The following ingredients have 2 Servings
  • 4 shallots
  • 4 whole garlic heads
  • 4 dried chili peppers
  • 4 Tbsp ginger paste
  • 2 Tbsp salt
  • 2 Tbsp ground turmeric
  • 3 Tbsp curry powder
  • 2 tsp ground coriander
  • 3 Tbsp lemongrass paste
  • 1/2 cup fresh cilantro

Instruction

  • Preheat oven to 350° F. Prep baking pan by lining with foil.
  • Peel shallots, place on baking pan. Cut tops off whole garlic heads so that the cloves are partially exposed and place on baking pan. Drizzle all with oil, cover baking pan with foil and bake at 350° F for 15 minutes.
  • Increase temperature of oven to 400° F and finish roasting for additional 20-30 minutes or until just golden brown. Remove from oven and let cool.
  • While the shallots and garlic are roasting, place dried chilies in water, just to cover tops, and soak for 15-20 minutes to re-hydrate. Drain water.
  • After everything has roasted and cooled place all ingredients into a food processor and puree until paste forms.
  • Scoop into airtight container and store in refrigerator for up to one week or in the freezer for 3-6 months, until ready to use.