Name: Curry Paste for Chicken Curry
Yield: 4 servings
Ingredients: 1 1/4 teaspoons coriander seeds; 1 3/4 teaspoons cumin seeds; 1 1/2 teaspoons cardamom seeds; 1 1/2 teaspoons nutmeg grated; 1 1/2 teaspoons cloves, ground; 12 each hot chili peppers dry, chopped; 3 cloves garlic minced; 2 large shallots minced; 1/2 stalk lemongrass; 1 inch ginger minced or finely chopped

Servings: 4 persons

1 1/4 teaspoons coriander seeds
1 3/4 teaspoons cumin seeds
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons nutmeg grated
1 1/2 teaspoons cloves, ground
12 each hot chili peppers dry, chopped
3 cloves garlic minced
2 large shallots minced
1/2 stalk lemongrass
1 inch ginger minced or finely chopped

1
To toast coriander and cumin seeds:
2
In small nonstick skillet, toast seeds over medium heat until aromatic, about 2 minutes.
3
Shake pan constantly to keep seeds from burning.
4
Remove from heat and grind seeds, along with cardamom seeds, in spice grinder, coffee mill or using a mortar and pestle.
5
Transfer ground seeds to mortar and pestle or food processor.
6
Add nutmeg, clove, chiles, garlic, shallot, lemongrass and ginger.
7
Pound ingredients until finely pulverized with no visible chile pieces.
8
This makes about 1 1/4 cups curry paste.
9
It can be made up to 2 weeks in advance, covered and refrigerated until recipe calls for.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Curry Paste for Chicken Curry

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