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Malaysian Curry Paste
2 tb Coriander seeds
1 tb Cumin seeds
1 tb Fennel seeds
5 Dried red chilies such as piquins seeds and stems removed
2 tb Dried shredded coconut
1 ts Shrimp or prawn paste
1 1" piece fresh galangal (or ginger) peeled and chopped
5 Candlenuts (or macadamia nuts or cashews), chopped
1 2" piece ginger peeled and chopped
3 3" stalks lemongrass incl the bulbs, chopped
1 ts Turmeric
3 Garlic cloves peeled and chopped
1/2 sm Onion; chopped
1 ts Salt
1/4 c To 1/2 cup water for blending
In a mortar or spice mill, grind the coriander, cumin, and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. Store in the smallest possible screw-top glass jar and refrigerate. To prevent oxidation, cover the paste with a thin layer of vegetable oil; it will keep for a couple of months.
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