Tropical Asian Curry Paste
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.
Ingredients:
1/4 cup peeled, chopped fresh tumeric (can substitute with 2 Tbsp. ground tumeric)
1/4 cup peeled, chopped galangal or ginger
1 cup cilantro stems
1/2 cup peeled, chopped garlic
3 stalks lemon grass, chopped, white part only
1/2 cup fish sauce
1/2 cup fresh lime juice
1 cup peeled shallots
1/2 cup toasted Thai bird chiles (chile de arbol chiles can be used)
5 Tbsp. , coarse ground coriander seed
2 Tbsp. toasted, coarse ground cumin seed
2 Tbsp. toasted, coarse ground black peppercorn
2 Tbsp. kosher salt
2 cups peanut oil
Instructions:
Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add the shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. This paste can be stored in the refrigerator and will hold for at least 2 weeks.
Recipe by Ming Tsai.