In a medium mixing bowl, combine grated garlic clove and 3 egg yolks. Slowly pour in 1 cup extra virgin olive oil in a steady stream while whisking. Support the mixing bowl with a rolled-up moist towel, OR place egg yolks and grated garlic in a food processor and slowly pour in the extra virgin olive oil. Whisk or process until thickened. Do not over whisk or mix. Grate the outside of a lemon with a fine grater – minus the white flesh (this makes it bitter). Add a pinch of lemon zest, juice of 1/2 lemon to the aioli, 1/2 tsp. kosher salt, fresh-cracked peppercorn, and curry paste. Mix lightly.