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Serves : MAKES ABOUT 1/4 CUP

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

How to Make It

Step 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.

Step 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.

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