Curry Paste

Directions

1. 1
   1.
2. 2
   Puree peppers, fresh garlic, and ginger.
3. 3
   Heat olive oil in non-reactive pan.
4. 4
   2.
5. 5
   Add in puree and simmer for one hour.
6. 6
   3.
7. 7
   Remove pot from heat and add all other ingredients.
8. 8
   Puree again until smooth.
9. 9
   4.
10. 10
    Allow to cool to room temperature.
11. 11
    5.
12. 12
    Cool, cover and refrigerate in jars for up to one week.