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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A mortor and pestle are the most authentic tools for making curry paste, but feel free to use a clean coffee or spice grinder and a food processor they're a lot quiker and easier. Ingredients:
1 tablespoon coriander seeds |
1 teaspoon cumin seeds |
1 teaspoon black peppercorns |
1 cup chopped shallots (about 4 shallots) |
6 tablespoons chopped fresh cilantro (leaves and stems) |
1/3 cup peeled, chopped fresh lemongrass (tender parts only, about 3 stems) |
2 tablespoons seeded, chopped serrano chili |
1 tablespoon water |
1 tablespoon vegetable oil |
1/4 teaspoon salt |
6 chopped kaffir lime leaves, optional |
3 garlic cloves, chopped |
Directions:
1. Place the coriander seeds and cumin seeds in a small skillet over medium heat, and toast until fragrant (1 to 2 minutes). Let cool. Place spices in a spice or coffee grinder with peppercorns, and process until finely ground. Combine the spice mixture, shallots, and remaining ingredients in a food processor. Process until smooth. Refrigerate the remaining curry paste in an airtight container for up to 2 weeks.
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