How to make it

  • Mix all the ingredients together except for the cilantro.
  • Mix well and heat until reaches the proper temperature.
  • Pour over the seafood. Garnish with the cilantro
  • *****************************************************
  • Curry Paste
  • Yield: 12 servings
  • 1/16 quart Olive Oil
  • ΒΌ pound Red Pepper
  • 1/16 quart Fresh Ginger Root
  • 1/16 quart Garlic Cloves
  • 1/16 cup Ground Turmeric
  • 1/16 cup Ground Cinnamon
  • 1/16 cup Ground Cumin
  • 1/16 cup Ground Cardamom
  • 1/16 cup Ground Coriander
  • 1/16 cup Cayenne Pepper
  • 1. Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour.
  • 2. Then remove pot from heat and add all other ingredients. Puree again until smooth.
  • 3. Allow to cool to room temperature.
  • 4. Puree with a blender and run through Food Mill.
  • 5. Cool, cover and refrigerate in jars for up to one week.

Reviews & Comments 2

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  • wilbert 8 years ago
    Is there something that I am not getting?
    I dont know anything about cooking but why 2 cups of sugar for this recipe? Anyway... I just add a pinch of sugar.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds great, Sherry!
    Was this review helpful? Yes Flag

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