Curry paste (malaysian)
Submitted by John on 8 February 2007 - 8:03pm.
I saw a conversation in the GreatGrub cafe asking about this, and asked a chef friend if he had a recipe. He fowarded me this recipe.
Ready
- 2 Tbsp Coriander seeds
- 1 Tbsp Fennel seeds
- 1 Tbsp Cumin seeds
- 5 ea. Dried red chilies, seeds and stems removed
- 2 Tbsp Dried shredded coconut
- 1 Tbsp Shrimp paste
- 1 ea. 1” piece fresh galangal (or ginger) peeled and chopped
- 5 ea. Candlenuts (macadamia nuts or brazil nuts), chopped
- 1 ea. 2” piece ginger peeled and chopped
- 3 ea. 3” stalks lemongrass including the bulbs, chopped
- 1 tsp Turmeric
- 3 ea. Garlic cloves peeled and chopped
- ½ sm Onion, chopped
- 1 tsp Salt
- ¼ cup To ½ cup water
Set
- Cast iron pan
- Food processor or blender
- Mortar and pestle or Spice grinder
- Airtight jar
Go
- Roast Coriander, Fennel, and Cumin seeds in dry cast iron pan until fragrant. Be careful not to burn.
- In a mortar or spice grinder, grind the coriander, cumin, and fennel seeds into a powder.
- Place the powder and all the remaining ingredients, except water, in a food processor or blender and puree to a fine paste, adding water a little at a time until you get a nice consistency.
- Store in airtight glass jar and refrigerate. Will keep for about a month.
What you should know
Shrimp paste, galangal, lemon grass, and candlenuts (also called kukui nut) can be found in specialty and foriegn food stores.
Now that’s what I call service. Thanks John (and your chef friend). I am going to cook up a batch of this.