LONG-TAIL SUNSET CURRY PASTE

This simple base is fairly quick but packs a punch of flavor for stir-frys, curries or even as a marinade.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: Makes 1/2 cup

Equipment:

Heavy bottom pan and wood spoon

Ingredients

Steps

  1. Heat oil to medium for 2 minutes.
  2. Add shallots, garlic, and ginger and turn heat to medium-low — keep a close eye and adjust the heat accordingly; stir frequently.
  3. Sauté for approximately 15 minutes until color begins to change to a deep caramel. If it is getting too dark, remove from heat before it burns, add a splash of water, turn it down and return to burner.
  4. Turn heat to low, add Longtail Sunset Spice Blend, sauté for 5 minutes or until fragrant.
  5. Use immediately or cool and store in a covered container in the refrigerator for up to a week, or freeze for future use.

Things to remember

  • Shallots need a bit more attention than onions when cooking, as they contain less moisture and therefore brown more quickly; they are not one to walk away from.
  • Add shallots, garlic, and ginger all together for this recipe, as they all cook quickly and can burn easily when minced small.
  • Be easy on your heat. You do not want to “fry” the ingredients but instead slowly caramelize them.
  • Use this base for curry sauce, to enhance your stir-fry, soups or stews.