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Food & Wine Recipe

Rambutan Curry Paste

Contributed by Jennifer Aranas

SERVINGS: MAKES ABOUT 1/4 CUP

•FAST
•MAKE-AHEAD

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

slideshow More Terrific Condiments

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

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.
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.

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