Balinese Basic Curry Paste (Base Gede)

Base Gede - caramelized to a golden sheen - ready to use. This wonderfully aromatic curry paste can be used in a number of Balinese recipes.

BALINESE BASIC CURRY PASTE

(Base Gede)

Yield:  2-cups

Ingredients:
½      lb     Red Pearl Shallots, chopped
⅓     lb     Red Asian Long Chilies, fresh
3     oz      Turmeric root, minced (or 1 T powder)
1¾      oz      Garlic, chopped
1¾       oz      Kencur (or sub. Gra-chai), minced (see notes)
1½      oz      Ginger, minced
1½      oz     Galanga, minced
1½      oz     Candlenut (or sub. Macadamia, Cashew)
3½      ts     Shrimp paste (Terasi) (see notes)
3½      ts     Coriander seed, crushed
2     ts    Black Peppercorns, crushed
¼     ts    Nutmeg, freshly grated
4         Cloves, ground
1½      ts     Salt
½      c     Water
⅓      c     Coconut Oil

Preparation:
Combine all ingredients except oil in a blender or processor. Pulse to achieve a coarse grind. Heat a heavy saucepan with the coconut oil, and then pour in the raw curry paste. Simmer over medium heat, stirring regularly, for about ½-hour, or until the water evaporates and the curry paste caramelizes, exhibiting a golden sheen.

Cool before using. Leftovers can be frozen.

Can be used in a number of Balinese recipes such as Balinese Lamb Stew (Kambing Mekuah) or Balinese Fried Pork Sausage (Urutan Celeng).

Notes:  If you cannot locate kencur (aka: aromatic ginger) or gra-chai (aka: finger root or Chinese keys), substitute with additional ginger and/or galanga, using half the weight called for.  —  Shrimp paste can be found at Asian grocers. If they don’t carry Indonesian “terasi”, you can use Thai “gapi”, which seems more widely carried. — Look for fresh Asian long chilies at Asian markets in the produce section; if you cannot find them, substitute with red-ripe Serrano chilies (for more piquancy, try using fresh cayenne or bird chilies).