Homemade Rendang Curry Paste
Created by ImPat on July 2, 2017
- Servings: 1
- Prep Time: 10m
- Cook Time: 30m
- Recipe #26360
Ingredients
- Dried chillies (seeds removed, 8 medium)
- Lemongrass (2 stalks)
- Galangal (2cm piece, peeled and sliced)
- Ginger (2cm piece, peeled and sliced)
- 1 brown onion, chopped (medium onion)
- 2 garlic cloves, chopped
- 1 tablespoon coriander
- 2 teaspoon ground fennel
- 2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/4 cup water
How to Make
-
Step 1: Chop the dried chillies, then put in a bowl, cover with boiling water and stand for 30 minutes and then drain.
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Step 2: Trim and peel out leaves from the lemongrass stalks and finely chop white part only.
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Step 3: Put chillies and lemongrass in the bowl of a food processor and the remaining ingredients and whiz into a smooth paste.
Nutritional Facts
- 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