Vietnamese Curry Paste
Sauce
Yield
2 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 5 | tablespoons |
lemongrass
finely chopped |
|
| ⅓ | cup |
fish sauce
|
*
|
| 2 | tablespoons |
ginger
|
|
| 1 | x |
garlic
to taste |
*
|
| ½ | cup |
water
|
|
| 1 | tablespoons |
cumin
|
|
| 1 | tablespoons |
coriander
|
|
| 2 | tablespoons |
turmeric
|
|
| 3 | teaspoon |
salt
|
|
| 10 | each |
red chilis, dried
for spice |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 75 | ml |
lemongrass
finely chopped |
|
| 79 | ml |
fish sauce
|
*
|
| 3E+1 | ml |
ginger
|
|
| 1 | x |
garlic
to taste |
*
|
| 118 | ml |
water
|
|
| 15 | ml |
cumin
|
|
| 15 | ml |
coriander
|
|
| 3E+1 | ml |
turmeric
|
|
| 15 | ml |
salt
|
|
| 1E+1 | each |
red chilis, dried
for spice |
* |
Directions
Cook first four ingredients in oil. Add water a tablespoons at a time. Remove from heat and add the rest of the ingredients in a food processor.
