Rambutan Curry Paste

14 ingredients
6 steps

Ingredients

  • 1 tablespoon crushed red pepper
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 tablespoon chopped cilantro
  • 1/2 tablespoon chopped garlic
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon chopped lemongrass
  • 1/2 teaspoon salt
  • 1/4 teaspoon shrimp paste

Directions

  1. 1
    In a small skillet, combine the crushed red pepper with the coriander, cumin, paprika, pepper, turmeric, cloves and cinnamon.
  2. 2
    Toast over moderate heat until fragrant, about 30 seconds.
  3. 3
    Transfer to a plate and let cool.
  4. 4
    In a mortar, pound the cilantro, garlic, lime zest and lemongrass until a puree forms.
  5. 5
    Stir in the toasted spices, salt and shrimp paste.
  6. 6
    Scrape into a jar, cover and refrigerate.

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