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Rambutan Curry Paste

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

  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
  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.