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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Crushed dried hot chiles

  2. 10 Garlic - minced

  3. 2 tablespoons 30ml Grated fresh ginger

  4. 2 tablespoons 30ml Paprika

  5. 1 teaspoon 5ml Shrimp paste

  6. 1 teaspoon 5ml Caraway seed

  7. 1 teaspoon 5ml Grated lemon rind

  8. 2 tablespoons 30ml Madras-style curry powder

  9. 3 tablespoons 45ml Sugar

  10. 2 tablespoons 30ml Freshly squeezed lemon juice

  11. 2 cups 474ml Light chicken broth

  12. 1/4 cup 59ml Peanut oil

  13. 1/2 cup 46g / 1.6oz Freshly grated coconut

Instructions Jump to Ingredients ↑

  1. In a blender puree all the ingredients. Pour mixture into a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes, stirring frequently to prevent scorching. Remove from heat and set aside.

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