Malaysian Curry Paste

Ready in 1 hour

Try this Malaysian Curry Paste recipe, or contribute your own. "Onion" and "Spice mix" are two of the tags cooks chose for Malaysian Curry Paste.

Top-ranked recipe named "Malaysian Curry Paste"


Ingredients

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3 3-in stalks lemongrass
1 ts Salt
1 tb Cumin seeds
5 Dried red chilies
1 2-in piece ginger
1 tb Fennel seeds
3 Garlic
1 ts Shrimp paste
1/4 c water; Up to 1/2 cup
5 Candlenuts
2 tb Dried shredded coconut
1 1" piece fresh galangal
2 tb Coriander seeds
1/2 sm Onion; chopped
1 ts Turmeric

Original recipe makes 1

Cup  

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

Calories Per Serving: 321 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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