Indonesian curry paste
SmartPoints® value per serving
Keep a batch of this Indonesian curry paste in the freezer so you can make an authentic curry whenever you want. It beats the store bought paste any day!
½ medium, chopped
1 tbs, coarsely chopped
3 clove(s), chopped
1 tbs, (1 x 3cm piece)
- Heat a small non-stick frying pan over medium heat. Cook coriander, turmeric, cinnamon and curry leaves, stirring, for 1 minute or until fragrant.
- Process spice mixture in a small food processor or blender with onion, lemongrass, garlic, ginger, juice, sambal oelek and 2 tablespoons water until smooth and combined.
TIP: Store curry paste in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. It is great for chicken, fish and vegie curries.