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

June 2001

Gallery

Recipe Summary test

Yield:
MAKES ABOUT 1/4 CUP
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement