A mortor and pestle are the most authentic tools for making curry paste, but feel free to use a clean coffee or spice grinder and a food processor they're a lot quiker and easier.

Recipe by Health October 2002

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Recipe Summary

Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the coriander seeds and cumin seeds in a small skillet over medium heat, and toast until fragrant (1 to 2 minutes). Let cool. Place spices in a spice or coffee grinder with peppercorns, and process until finely ground. Combine the spice mixture, shallots, and remaining ingredients in a food processor. Process until smooth. Refrigerate the remaining curry paste in an airtight container for up to 2 weeks.

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Nutrition Facts

19 calories; fat 1g; saturated fat 0g; mono fat 0g; poly fat 1g; protein 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 39mg.
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