1. Puree it all in a blender, adding a bit of water or coconut milk to help the blades move. 2. The paste can be used to cook around 800g of meat or chicken or up to 1kg of vegetables. 3. Add to the heated oil: spices such as star anise, cinnamon stick, several fenugreek seeds and a few whole cloves if you like. 4. Then add the spice paste and cook on medium or medium-low heat for 4 or 5 minutes to ensure thorough cooking of spices (easier on sensitive stomachs!). Stir constantly to make sure it doesn't burn! 5. Add 2 or 3 pounded or crushed candlenut for thickening. 6. Five minutes before ending your curry cooking, add 2 hand-torn kaffirlime leaves for a lovely fragrance (if you love it). 7. For fish, you might want to add a few slices of dried tamarind or a teaspoon of tamarind paste mixed with 2 tablespoons warm water. ---------------------------------------------------------------------------
Nutrition
Ingredients
