Turmeric Spice Paste

Turmeric Spice Paste

A fragrant blend of fresh turmeric, aromatics, and warm spices ground into a golden paste.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This paste combines fresh turmeric root with garlic, ginger, shallots, and lemongrass, pounded or blended into a smooth, vibrant base for curries and marinades. It keeps well refrigerated and freezes into portioned cubes for quick weeknight cooking. Common in Southeast Asian and South Asian kitchens, it forms the backbone of many curry and braise recipes.

Ingredients

  • 6 ounces fresh turmeric root, peeled and chopped
  • 4 ounces fresh ginger, peeled and chopped
  • 4 shallots, peeled and quartered
  • 6 cloves garlic, peeled
  • 2 stalks lemongrass, tough outer layers removed, chopped
  • 2 fresh red chiles, stemmed
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 cup neutral oil, such as vegetable or grapeseed
  • 1 teaspoon salt
  • 2 tablespoons water, as needed

Method

  1. Toast the coriander and cumin seeds in a dry skillet over medium heat, shaking the pan often, until fragrant, about 2 minutes.

  2. Combine the toasted spices, turmeric, ginger, shallots, garlic, lemongrass, and chiles in a food processor or mortar and pestle.

  3. Blend or pound the mixture into a coarse paste, scraping down the sides as needed.

  4. With the processor running, drizzle in the oil and add water 1 tablespoon at a time until a smooth, thick paste forms.

  5. Stir in the salt and blend once more to combine.

  6. Transfer the paste to an airtight container, or portion into ice cube trays for freezing.

Rate this recipe

★ 4.0 (1)

Turmeric Spice Paste

This paste combines fresh turmeric root with garlic, ginger, shallots, and lemongrass, pounded or blended into a smooth, vibrant base for curries and marinades. It keeps well refrigerated and freezes into portioned cubes for quick weeknight cooking. Common in Southeast Asian and South Asian kitchens, it forms the backbone of many curry and braise recipes.

25 min 16 oz 45 cal

Ingredients

  • 6 ounces fresh turmeric root, peeled and chopped
  • 4 ounces fresh ginger, peeled and chopped
  • 4 shallots, peeled and quartered
  • 6 cloves garlic, peeled
  • 2 stalks lemongrass, tough outer layers removed, chopped
  • 2 fresh red chiles, stemmed
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 cup neutral oil, such as vegetable or grapeseed
  • 1 teaspoon salt
  • 2 tablespoons water, as needed

Method

  1. 1

    Toast the coriander and cumin seeds in a dry skillet over medium heat, shaking the pan often, until fragrant, about 2 minutes.

  2. 2

    Combine the toasted spices, turmeric, ginger, shallots, garlic, lemongrass, and chiles in a food processor or mortar and pestle.

  3. 3

    Blend or pound the mixture into a coarse paste, scraping down the sides as needed.

  4. 4

    With the processor running, drizzle in the oil and add water 1 tablespoon at a time until a smooth, thick paste forms.

  5. 5

    Stir in the salt and blend once more to combine.

  6. 6

    Transfer the paste to an airtight container, or portion into ice cube trays for freezing.