Curry Paste
Author: Julia McPhee
Recipe type: Dips and Dressings and Sauces
Cuisine: Low Carb
Feel free to remove any ingredients that don't appeal to you and replace with your own favourites.
Ingredients
- ½ cup Coconut oil
- 1 tbsp Coriander seeds
- 1 tsp Cumin (ground)
- 1 tsp Fennel seeds
- 4 Kaffir lime leaves
- 1 large knob Fresh ginger
- 1 small knob galangal
- 6 Garlic cloves
- 4 small fresh Chilli
- Juice from 2 limes
Instructions
- Heat a small amount of coconut oil in a pan until hot and add coriander seeds, cumin and fennel. Cook until can smell the flavours releasing (around 1 minute). Put all ingredients in a blender and blend until smooth.
