Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes about 3/4 cup

How to Make It

Step 1    

In a small skillet, toast the coriander seeds, cumin seeds and peppercorns over moderately high heat until fragrant and beginning to pop, about 1 minute. Transfer to a spice grinder and let cool completely. Grind to a powder.

Step 2    

In a food processor, combine the spice powder with all of the remaining ingredients except the salt and process to a paste. Season with salt.

Make Ahead

The fresh curry paste can be refrigerated for up to 3 days.

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