Indonesian curry spice paste

Yield: 6 Servings



Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell Mar. '93 This paste can be used as a marinade or rub for any meat poultry or fish or as a base for a sauce. Place the coconut into a food processor and blend until the consistency of a paste. Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove and add to the coconut. Add all the remaining ingredients to the coconut mixture and process while slowly adding enough of the oil to form a paste. Heat Scale: Medium to Hot

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