Glowing like a vibrant stoplight on the table, each bowlful of curry distinguishes itself with a visual warning, much like the markings of poisonous animals send out a visual alarm to all those who cross their paths. Stay away, or else, admonish the unworldly hues, seemingly more insistent and threatening when found in the boldest shades. For curry, quite the contrary, those alarm bells seem to be silent, and in fact beckon to gustatory fire-starters with their distinctive complexions. From the more mellow Indian yellow madras, the deceptively gentle browns of massaman, to the full spectrum of more fiery stews from Thailand in brilliant greens and reds, at least we only have ourselves to blame when our palates are set ablaze. The cautionary colors were all plain to see.
What then, if you came across a curry of another color, an entirely different beast altogether? Would the potential culinary danger be daunting, or a delicious challenge to face?
All hints of heat are hidden within that murky stew, concealed by a cloak of impenetrable darkness. Fresh vegetables light the way, promising a healthy and satisfying meal, but all other bets are off the table.
Darkened not by some flavorless edible dyes, but by the rich, pungent cloves of black garlic, this new breed balances out heat with a molasses-like sweetness, earthiness, and smoky character. All of that darkness conceals bright, bold pops of citrus and herbaceous cilantro, a stark but compelling contrast to those initial base notes.
Once you make the paste, you have this umami bomb ready at your finger tips for many more almost instant meals to come. Just freeze the leftovers in ice cub trays and store in zip-top bags when solid. Pop one or two out when you’re ready to eat, and toss in any of your favorite vegetables to round out the dish. Consider the following recipe a guideline to fill out to your own taste- and, of course, spice tolerance.
Black Curry Paste
1/2 Cup Fresh Cilantro, Lightly Packed
2 Stalks Fresh Lemongrass, Peeled Chopped
14 Makrut Lime Leaves
4 Cloves Raw Garlic
1 1/2 Bulbs Black Garlic
1 Medium Yellow Onion, Roughly Chopped
4 – 6 Thai Bird’s Eye Chiles, Stemmed
3-Inches Fresh Ginger, Peeled and Roughly Chopped
1 Lime, Zested and Juiced
1 Tablespoon Soy Sauce
1/4 Teaspoon Ground Black Pepper
1/4 Cup Avocado, Peanut, or Olive Oil
1/4 – 1/3 Cup Mushroom or Vegetable Stock
To make curry paste, simply toss the cilantro, lemongrass, both types of garlic, onion, chiles, ginger, and lime into your food processor. Pulse to combine and begin breaking down the more fibrous vegetables. Slowly drizzle in the oil, followed by 1/4 cup of the stock. Puree, pausing to scrape down the sides periodically, until the paste is very smooth. Add more stock if needed to keep the blades spinning, and be patient. It could take as long as 10 minutes of processing to plow through all that lemongrass.
Use right away or freeze for more long term storage. It’s perfect for enlivening soups and stews, of course, but also stir-fries, salad dressings, veggie burger patties, cornbread, and more.
Makes About 1 Cup Curry Paste
1/4 Cup Black Curry Paste
1 Tablespoon Tomato Paste
1 14-Ounce Can No Salt Added Black Beans, Undrained
1/4 Cup Mushroom or Vegetable Stock
3 – 4 Cups Mixed Vegetables (I used yellow squash, green beans, mushrooms and carrots)
Roasted, Unsalted Peanuts, Roughly Chopped
Rice or Noodles, to Serve
To make a simple black curry, stir the curry paste, tomato paste, and black beans together. The liquid in the can will help create a thick, rich sauce, so don’t even think of dumping it out! Heat the mixture, along with the stock and your vegetables of choice in a medium saucepan over medium-low heat. Simmer for 20 – 30 minutes, until the vegetables are tender and the stew is highly aromatic. Top with fresh cilantro and peanuts, and serve alongside hot rice or noodles to complete the meal.
Makes 2 – 3 Servings