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Active time
15 minutes
Total time
15 minutes
1 cup
Serving Size
1/6 recipe

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

  1. 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.
  2. In a small bowl, combine the remaining ingredients plus the ground spices. 

An Oldways recipe, courtesy of Annie Copps

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