Yield: about 1 cup
Fresh turmeric gives this curry paste an attractive goldenrod hue and a peppery, pleasantly bitter flavor. Fewer chiles in the paste mean this is a mild curry.
Use chiles such as Mexican guajillo, puya, New Mexico, Anaheim, or California that are fragrant but not overly spicy.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.