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Recipe: Green Curry Aioli

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Wednesday, November 29, 2006

Green Curry Aioli

Makes about 1 1/2 cups

Jennifer Beckman of Falls Church makes this quick dip to serve with crudites. She doubles the recipe to serve a party of 40. The curry paste used here should be bright and boldly flavored, but not hot.

The dip can be made up to 2 days ahead.

Juice and zest of one lime

1 medium clove garlic, minced

1/2 to 1 teaspoon green curry paste, such as Mae Ploy brand

1/2 cup coarsely chopped cilantro leaves

1/2 teaspoon kosher salt

1 egg yolk

1 1/3 cup canola or other mild-flavored oil

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. With the motor running, add the oil in a slow, steady stream. Process until smooth and thickened. Taste; 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.

Per serving: 111 calories, 0 g protein, 0 g carbohydrates, 12 g fat, 9 mg cholesterol, 1 g saturated fat, 49 mg sodium, 0 g dietary fiber

Recipe tested by Leslie A. Garcia; e-mail questions tofood@washpost.com