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Red Curry Paste



Click here to return to the Holiday special
Yield: 22 one-ounce servings
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 2 fluid ounces olive oil
  • 6 jalapeno peppers - seeded and peeled
  • 5 garlic cloves - chopped
  • 4 red peppers - roasted, seeded and peeled
  • 2 chipoltes
  • 2 shallots, chopped
  • zest of 1 lime
  • 1 stalk lemon grass - bottom 4 inches minced
  • 2 tbsp minced fresh ginger
  • 1 tsp salt
  • 1/4 tsp ground nutmeg

    Roast coriander, fennel, cumin and black pepper in 300 degree Fahrenheit oven for 5 minutes.

    Remove and cool slightly. Grind in spice mill or with mortar and pestle.

    Combine all ingredients in food processor or blender and puree very fine.

    Refrigerate until needed.



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