Recipe for Malaysian Curry Paste

All Recipes

Site Search Engine - Search Over 300,000 Recipes

Yield:

1 Cup

Ingredients:

Amount	Ingredient
2 tbl	Coriander seeds
1 tbl	Cumin seeds
1 tbl	Fennel seeds
5 x	Dried red chilies such as piquins seeds and stems removed
2 tbl	Dried shredded coconut
1 tsp	Shrimp or prawn paste
1 x	1" piece fresh galangal (or ginger) peeled and chopped
5 x	Candlenuts (or macadamia nuts or cashews), chopped
1 x	2" piece ginger peeled and chopped
3 x	3" stalks lemongrass incl the bulbs, chopped
1 tsp	Turmeric
3 x	Garlic cloves peeled and chopped
1/2 sm	Onion, chopped
1 tsp	Salt

Instructions:

Instructions: 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.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Malaysian Chicken Pizza :: Malaysian Dream ...