Curry Paste with Pacific Dulse by Chef Trever Gilbert
Curry Paste with Pacific Dulse by Chef Trever Gilbert
Ingredients for curry paste:
10 dried guajillo chiles
4 TBSP cumin seeds
4 TBSP coriander seeds
2 TBSP white peppercorns
1 large nub of galangal
2 stalks of lemongrass roasted whole until soft
10 Kaffir lime leaves
2 bunches cilantro stems
10 cloves of garlic roasted until golden
4 – 8 birdseye chilies, de-seeded, adjust to your taste
6 shallots roasted until golden and slightly charred
8 oz fresh Pacific Dulse from Oregon Seaweed
Instructions for curry paste:
Combine all ingredients in a mortar and pestle, high-powered blender (like a Vitamix), or food processor. Grind or blend until it reaches a paste-like consistency. Chopping ingredients into smaller pieces beforehand makes processing easier.
Ingredients for glaze:
3-12oz cans full-fat coconut milk (Aroy-d brand is best!)
¼ cup curry paste (from first step)
¼ cup palm sugar
Fish sauce
Lime
Instructions for glaze:
Place ½ can of coconut milk in a dutch oven or medium-sized pot. Reduce on medium heat until it fractures into oil and curds. The curds will begin sticking to the bottom of the pan and browning.
Scrape the curds from the bottom of the pan frequently until all are lightly golden brown. Add curry paste and palm sugar.
Fry curry paste and palm sugar until it darkens to a deep reddish-brown color.
Add the rest of the can of coconut milk plus two more cans. Simmer and reduce while stirring and scraping the bottom of the pan occasionally to avoid burning.
Once the curry is thick and color has been completely incorporated, cut the heat and allow it to cool a bit.
Add fish sauce and lime juice to taste. Adding these ingredients after cooling allows for them to have their best flavor.
Notes from Chef Trever:
I recommend freezing the curry paste in big silicone ice cube trays. That way you can store them and pop them out as needed. Honestly, it makes it really convenient!
As for applications, you can use the curry paste on its own to crust fish. Or, add it to coconut milk to make actual curry with veggies or a protein. You can add some to vinegar with some shallots to make mignonette. Your imagination is the limit!
