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Southeast Asian-Style Spice Paste

Categories: On the Grill
Type: Condiments

Brush or rub this fiery curry paste all over any cut of lamb or beef before grilling.

Serves: Makes about 1 cup


  • 2 tablespoons Asian sesame oil
  • 3 tablespoons vegetable oil
  • 2 tablespoons crushed coriander seeds
  • 1/4 cup minced jalapeño or other fresh chile pepper of your choice
  • 2 tablespoons peeled and minced fresh ginger
  • 2 stalks lemongrass, finely minced (use the tender inner portion of the bottom third of the stalk only)
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon ground white pepper
  • 2 teaspoons kosher salt
Southeast Asian-Style Spice Paste photo

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  1. Combine all the ingredients in a small bowl and mix well or, if you prefer a finer paste, crush together in a mortar and pestle, still leaving it somewhat chunky. This paste will keep, covered and refrigerated, for 2-3 days.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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