Malaysian Curry Paste Recipe

Free Recipe Malaysian Curry Paste

Recipe Type: M Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 1

Ingredients for Malaysian Curry Paste Recipe

2 tb Coriander seeds
1 tb Cumin seeds
1 tb Fennel seeds
5 Dried red chilies
-such as piquins
-seeds and stems removed
2 tb Dried shredded coconut
1 ts Shrimp or prawn paste
1 1 piece fresh galangal
-(or ginger)
-peeled and chopped
5 Candlenuts
-(or macadamia nuts
-or cashews), chopped
1 2 piece ginger
-peeled and chopped
3 3 stalks lemongrass
-incl the bulbs, chopped
1 ts Turmeric
3 Garlic cloves
-peeled and chopped
1/2 sm Onion; chopped
1 ts Salt
1/4 c To 1/2 cup water
-for blending

Malaysian Curry Paste Preparation

In a mortar or spice mill, grind the coriander, cumin, and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. Store in the smallest possible screw-top glass jar and refrigerate. To prevent oxidation, cover the paste with a thin layer of vegetable oil; it will keep for a couple of months. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Recipes sent to me from Bill, wight@odc.net

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