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.

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Yield: Makes 1 Cup Curry Paste; 2 – 3 Servings Curry

Black Curry

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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.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

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

Black Curry:

• 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)
• Fresh Cilantro
• Roasted, Unsalted Peanuts, Roughly Chopped
• Rice or Noodles, to Serve

Instructions

1. To make curry paste, simply toss the cilantro, lemongrass, both types of garlic, onion, chilies, ginger, and lime into your food processor. Pulse to combine and begin breaking down the more fibrous vegetables.
2. 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.
3. 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.
4. 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!
5. 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.
6. Top with fresh cilantro and peanuts, and serve alongside hot rice or noodles to complete the meal.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Pacific Foods Organic Mushroom Broth, 32oz, 12-pack
• 
  Kaffir Lime Leaves
• 
  Black Garlic

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 977Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 1408mgCarbohydrates: 142gFiber: 38gSugar: 23gProtein: 41g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.