1/1 Photo of Indonesian Style Curry Paste
Nasi Goreng's Note:
This curry paste is pretty easy to make and good to make beef rendang and other curry dishes like chicken, vegetables, and even fried rice or fried noodles.
My Private Note
Units: US | Metric
- 1 onion, chopped
- 12 chilies, chopped
- 1 teaspoon black peppercorns
- 2 stalks lemongrass, peeled and chopped
- 1 tablespoon galangal, chopped
- 5 garlic cloves, chopped
- 5 kaffir lime leaves, sliced
- 2 tablespoons ground coriander
- 1 teaspoon cumin
- 1 tablespoon shrimp paste
- 1 teaspoon salt
- 120 ml vegetable oil
- 1Put chopped onion into the grinder or food processor.
- 2Put next 6 ingredients into pestle and grind them to coarse paste to release the flavour.
- 3Stir in the paste to the onion and grind them until they become fine paste.
- 4Toast coriander and cumin in low heat to release the flavour.
- 5Stir in toasted coriander, cumin, shrimp paste and salt to the paste and continue to grind them until paste become moist and fine.
- 6Heat up the oil in the saucepan in medium low heat.
- 7Pour the paste into the saucepan and stir occasionally and turn the heat to low when it gets hot and keep stirring in, all is about 10 minute.
- 8Cool off the paste before storing it.
Browse Our Top Savory Sauces Recipes
Nutritional Facts for Indonesian Style Curry Paste
Serving Size: 1 (792 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1254.5
- Calories from Fat 975
- Total Fat 108.3 g
- Saturated Fat 13.9 g
- Cholesterol 0.0 mg
- Sodium 2378.1 mg
- Total Carbohydrate 75.0 g
- Dietary Fiber 15.7 g
- Sugars 32.4 g
- Protein 14.9 g
The following items or measurements are not included:
kaffir lime leaves