Rambutan Curry Paste

• Recipe by Jennifer Aranas

This complex curry blend is also a great seasoning for chicken, shrimp, dumpling fillings and stir-fry sauces.

Ingredients

1. 1 tablespoon crushed red pepper
2. 1 1/2 teaspoons ground coriander
3. 1 teaspoon ground cumin
4. 1 teaspoon sweet paprika
5. 1/2 teaspoon freshly ground pepper
6. 1/2 teaspoon ground turmeric
7. 1/2 teaspoon ground cloves
8. 1/2 teaspoon cinnamon
9. 1 tablespoon chopped cilantro
10. 1/2 tablespoon chopped garlic
11. 1 teaspoon finely grated lime zest
12. 1 teaspoon chopped lemongrass
13. 1/2 teaspoon salt
14. 1/4 teaspoon shrimp paste 

Directions

1. In a small skillet, combine the crushed red pepper with the coriander, cumin, paprika, pepper, turmeric, cloves and cinnamon. Toast over moderate heat until fragrant, about 30 seconds. Transfer to a plate and let cool.
2. In a mortar, pound the cilantro, garlic, lime zest and lemongrass until a puree forms. Stir in the toasted spices, salt and shrimp paste. Scrape into a jar, cover and refrigerate.

Make Ahead

The curry paste can be stored in an airtight container and refrigerated for 1 week.