INGREDIENTS
3
lbs Carrots
1
Cilantro and lime, wedges
2
Garlic cloves
1/4 cup
Ginger, fresh
1/4 cup
Shallot
4 cups
Chicken stock
1 14 ounce can
Coconut milk
1 tsp
Shrimp or anchovy paste
1 tbsp
Lime juice, fresh
1 tbsp
Sambal oelek or other asian chile sauce
2 tbsp
Brown sugar, light
1 tbsp
Coriander seeds
1
Kosher salt
1 1/2 tbsp
Madras curry powder
1
White pepper, Freshly ground
2 tbsp
Vegetable oil
3/4 cup
Carrot juice, fresh
2
Kaffir lime leaves or 1 teaspoon finely grated lime zest