Rambutan Curry Paste

• 1 tablespoon crushed red pepper
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1 tablespoon chopped cilantro
• 1/2 tablespoon chopped garlic
• 1 teaspoon finely grated lime zest
• 1 teaspoon chopped lemongrass
• 1/2 teaspoon salt
• 1/4 teaspoon shrimp paste

1. In a small skillet, combine the crushed red pepper with the coriander, cumin, paprika, pepper, turmeric, cloves and cinnamon.
2. Toast over moderate heat until fragrant, about 30 seconds.
3. Transfer to a plate and let cool.
4. In a mortar, pound the cilantro, garlic, lime zest and lemongrass until a puree forms.
5. Stir in the toasted spices, salt and shrimp paste.
6. Scrape into a jar, cover and refrigerate.

red pepper, ground coriander, ground cumin, sweet paprika, freshly ground pepper, ground turmeric, ground cloves, cinnamon, cilantro, garlic, lime zest, lemongrass, salt, shrimp paste

Taken from www.foodandwine.com/recipes/rambutan-curry-paste (may not work)