- In a small pan over medium low heat, toast the coriander and cumin seeds until fragrant; 3 to 5 minutes. Remove from heat and transfer to a mortar and pestle or spice grinder, grind to a powder. Set aside.
- In a small bowl, combine the remaining ingredients plus the ground spices.
Banner Image:
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Teaser Image:
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Ingredients:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
⅓ cup sambal oelek or sriracha sauce
1 tablespoon minced fresh ginger
2 tablespoons minced lemongrass
2 tablespoons minced garlic, about 4 cloves
2 tablespoons peanut butter
1 teaspoon fish sauce
Nutrition:
Calories: 60, Total Fat: 3g, Saturated Fat: 0g, Sodium: 460mg, Carbohydrate: 6g, Fiber: 1g, Sugar: 3g, Protein: 2g
Author:
An Oldways recipe, courtesy of Annie Copps
Diet:
Asian Heritage Diet
Dietary choice:
Gluten-free