• 1serving

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Nutrition Info . . .

VitaminsA, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Dried chilies

  2. 3 tablespoons 45ml Chopped shallots

  3. 1 tablespoon 15ml Chopped garlic

  4. 1 teaspoon 5ml Chopped ginger

  5. 1 tablespoon 15ml Coriander seeds

  6. 1 teaspoon 5ml Cumin seeds

  7. 1 tablespoon 15ml Chopped lemon grass

  8. 1 teaspoon 5ml Shrimp paste

  9. 1 teaspoon 5ml Salt

  10. 2 teaspoons 10ml Curry powder

Instructions Jump to Ingredients ↑

  1. Soak chiles in hot water for 15 minutes and de-seed.

  2. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, the grind into a powder.

  3. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste.

  4. This can be stored in a glass jar in the refrigerator for about 3-4 months.


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