Brush or rub this fiery curry paste all over any cut of lamb or beef before grilling.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|2 tablespoons Asian sesame oil||2 stalks lemongrass, finely minced (use the tender inner portion of the bottom third of the stalk only)|
|3 tablespoons vegetable oil||2 tablespoons minced fresh garlic|
|2 tablespoons crushed coriander seeds||1 tablespoon ground white pepper|
|1/4 cup minced jalapeno or other fresh chile pepper of your choice||2 teaspoons kosher salt|
|2 tablespoons peeled and minced fresh ginger|
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.
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