Homemade Rendang Curry Paste
Recipe: #26360
July 02, 2017
Categories: Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Spicy, more
"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 is 1 serving
Ingredients
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 by Step Method
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
No special items needed.
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