Rambutan Curry Paste

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


Slideshow: More Terrific Condiments


  • Servings: MAKES ABOUT 1/4 CUP
KEY: Asian, Southeast Asian, Marinades & Rubs, Fast, Make Ahead

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  • 1 tablespoon crushed red pepper
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 tablespoon chopped cilantro
  • 1/2 tablespoon chopped garlic
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon chopped lemongrass
  • 1/2 teaspoon salt
  • 1/4 teaspoon shrimp paste

How to make this recipe

  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.

Contributed By Published June 2001

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