Thai Green Masala Paste (Taaza Masala)

Galley Wench's Note:

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and coriander/cilantro in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Yield: 1 cup

• 1 teaspoon fenugreek seeds
• 5 large garlic cloves
• 2 tablespoons fresh ginger , finely chopped
• 1 cup mint leaf , firmly packed
• 1 cup cilantro leaf , firmly packed (also known as coriander)
• ½ cup vinegar
• 3 teaspoons salt
• 3 teaspoons salt
• 2 teaspoons ground turmeric
• ½ teaspoon ground cloves
• 1 teaspoon ground cardamom
• ½ cup vegetable oil
• ¼ cup sesame oil

Directions:

1. Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating.
2. Measure 1 teaspoon of soaked seeds and put into blender jar.
3. Add garlic, ginger, mind, cilantro/coriander and vinegar.
4. Blend on high speed until very smooth.
5. Mix in salt and ground spices.
6. In small sauce pan heat oils until very hot.
7. Add in blended mixture and bring to a boil.
8. Remove from heat and allow to cool.
9. Once cooled pour into a clean jar with lid.
10. Oil should cover the top of the herbs, if not, heat additional oil and add to the jar.
11. Store in the refrigerator.