Homemade Rendang Curry Paste

1
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From Fresh edition of our Thursday newspaper The West Australian. Times are estimated (cook time in the soaking time for the dried chillies). Makes 1 small pot."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (648.1 g)
  • Calories 365.4
  • Total Fat - 12 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 2356.4 mg
  • Total Carbohydrate - 75.6 g
  • Dietary Fiber - 19.2 g
  • Sugars - 27.9 g
  • Protein - 11.3 g
  • Calcium - 430.8 mg
  • Iron - 10.4 mg
  • Vitamin C - 236.9 mg
  • Thiamin - 0.3 mg

Step 1

Chop the dried chillies, then put in a bowl, cover with boiling water and stand for 30 minutes and then drain.

Step 2

Trim and peel out leaves from the lemongrass stalks and finely chop white part only.

Step 3

Put chillies and lemongrass in the bowl of a food processor and the remaining ingredients and whiz into a smooth paste.

Tips & Variations


No special items needed.