RECIPE

Rambutan Curry Paste

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 1/4 CUP

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 1/4 CUP
  • FAST
  • MAKE-AHEAD

Ingredients

  • 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.