Malaysian Curry Paste

Ingredients

Original recipe makes 1

	3 3-in stalkslemongrass
	1 tsSalt
	1 tbCumin seeds
	5 Dried red chilies
	1 2-in pieceginger
	1 tbFennel seeds
	3 Garlic
	1 tsShrimp paste
	1/4 cwater; Up to 1/2 cup
	5 Candlenuts
	2 tbDried shredded coconut
	1 1" piecefresh galangal
	2 tbCoriander seeds
	1/2 smOnion; chopped
	1 tsTurmeric

Calories Per Serving: 321
Want detailed nutrition information?
Try BigOven Pro for Free

Malaysian Curry Paste Preparation

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. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Recipes sent to me from Bill, wight@odc.net