This complex curry blend is also a great seasoning for chicken, shrimp, dumpling fillings and stir-fry sauces. More Terrific Condiments
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.
The curry paste can be stored in an airtight container and refrigerated for 1 week.