Green Curry Aioli
serves 20 (makes about 1 1/2 cups)
Serve this quick dip -- a twist on the classic French garlic mayonnaise -- with crudités. The curry paste used here should be bright and boldly flavored, but not hot.
Read more about this recipe at the Washington Post.
Juice and zest of 1 lime
1 medium clove garlic, minced
1/2 to 1 teaspoon green curry paste
1/2 cup coarsely chopped cilantro leaves
1/2 teaspoon kosher salt
1 egg yolk
1 1/3 cups canola oil or other mild-flavored oil
prep: 5 minutes
total: 5 minutes
food processor
bowl
plastic wrap
1. In the bowl of a food processor, combine the lime juice, lime zest, garlic, curry paste, cilantro, salt and egg yolk and mix until smooth and uniform.
2. With the motor running, add the oil in a slow, steady stream. Process until smooth and thickened. Taste and adjust curry paste and salt as necessary. Transfer to a bowl, cover tightly and refrigerate for at least 1 hour, and up to 2 days, before serving.
