Malaysian Curry Paste

Ready in 1h

Try this Malaysian Curry Paste recipe, or contribute your own.


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



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,

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