Victor's Curry Paste
Fat Rice, Chicago
Macau Hot Curry Powder:
- 5 tablespoons extra hot chile powder or cayenne
- 4 tablespoons dry turmeric, ground
- 2 tablespoons coriander seeds
- 1 tablespoon dry ginger, ground
- 1 tablespoon white pepper
- 1 teaspoon whole Sichuan peppercorns
- 10 cloves
- 3 green cardamom pods
- 2 teaspoons fennel seeds
- 2 whole star anise
Victor's Curry Paste:
- 5 tablespoons Macau Hot Curry Powder
- 2 tablespoons Korean chile flakes
- 3 tablespoons Filipino cane vinegar
- 3/4 cup peanut oil, divided
- 1 yellow onion, diced
- One 1-inch piece ginger, peeled and minced
- 2 cloves garlic, minced
Make the Macau Hot Curry Powder: use a mortar and pestle or spice grinder to grind all ingredients into a fine powder. Store in an airtight container for up to 3 months.
In a small bowl, mix the Macau Hot Curry Powder, chile flakes, and vinegar and set aside.
Heat 1/4 cup oil in a saucepan over medium-high heat. Add onions and cook until they begin to caramelize, about 5 minutes. Add ginger and garlic and sweat until fragrant, 60 to 90 seconds. Add remaining oil and curry mixture and bloom until fragrant and copper in color, about 60 seconds. Let cool fully, then purée in blender until smooth. Store tightly covered in a refrigerator for up to 7 months. The curry paste is usable immediately but is at its peak after 1 month.