* Exported from MasterCook *
Rambutan Curry Paste - Vegetarian
Recipe By :Jennifer Aranas
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon crushed red pepper
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 tablespoon chopped cilantro
1/2 tablespoon chopped garlic
1 teaspoon finely grated lime zest
1 teaspoon chopped lemongrass
1/2 teaspoon salt
1/4 teaspoon ground dried seaweed -- nori, dulse, or if you don't like the fishy taste use miso
In a small skillet, combine the crushed red pepper with the coriander, cumin, paprika, pepper, turmeric, cloves and cinnamon. Toast over moderate heat until fragrant, about 30 seconds. Transfer to a plate and let cool.
In a mortar, pound the cilantro, garlic, lime zest and lemongrass until a puree forms. Stir in the toasted spices, salt and shrimp paste. Scrape into a jar, cover and refrigerate.
Make Ahead: The curry paste can be stored in an airtight container and refrigerated for 1 week.
Makes 1/4 cup (12 one-teaspoon servings)
This complex curry blend is also a great seasoning for chicken, shrimp, dumpling fillings and stir-fry sauces.
ChupaNote: I replaced the shrimp paste in the classic recipe with ground dried seaweed for than ocean touch. Leave it out, or use miso for a less 'fishy' taste.
Cuisine:
"Asian"
Source:
"Food&Wine, The Next Asian Cuisine Published, June 2001"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"1/4 cup"
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Per Serving (excluding unknown items): 4 Calories; trace Fat (25.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
