Indonesian curry paste

Name: Indonesian curry paste
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 servings
Ingredients: 2 tsp Ground coriander; 1 tsp Ground turmeric; 0.5 tsp Ground cinnamon; 8 whole Fresh curry leaf; 0.5 medium Red onion chopped; 1 tbs Fresh lemongrass coarsely chopped; 3 clove(s) Garlic chopped; 1 tbs Fresh ginger (1 x 3cm piece); 1 tbs Lime juice; 2 tsp Sambal oelek

Points®

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Moderate

Keep a batch of this Indonesian curry paste in the freezer so you can make an authentic curry whenever you want. It beats the store bought paste any day!

Ingredients

Ground coriander

2 tsp

Ground turmeric

1 tsp

Ground cinnamon

½ tsp

Fresh curry leaf

8 whole

Red onion

½ medium, chopped

Fresh lemongrass

1 tbs, coarsely chopped

Garlic

3 clove(s), chopped

Fresh ginger

1 tbs, (1 x 3cm piece)

Lime juice

1 tbs

Sambal oelek

2 tsp

Instructions

Heat a small non-stick frying pan over medium heat. Cook coriander, turmeric, cinnamon and curry leaves, stirring, for 1 minute or until fragrant.
Process spice mixture in a small food processor or blender with onion, lemongrass, garlic, ginger, juice, sambal oelek and 2 tablespoons water until smooth and combined.

Notes

TIP: Store curry paste in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. It is great for chicken, fish and vegie curries.

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Indonesian curry paste

Ingredients

Instructions

Notes

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