[cooked-sharing]
1 tbsp coriander seeds
2 tsp ground cumin
1 tsp black pepper, freshly ground
10 fresh red chillies, finely chopped
1 tsp ground nutmeg
½ cup spring onions, chopped
2 tbsp CH Inca Inchi Oil
4 tbsp lemon grass, finely chopped
10 garlic cloves, peeled and crushed
4 tbsp ground coriander
2 tsp CH Seaweed Salt
2 tsp ground turmeric
1 tsp grated lime zest
1
Puree all ingredients in a food processor to make a fine, smooth paste.
2
To store, refrigerate in a glass jar or freeze in ice cube trays and pull out when ready to use.
CategoryMains
Ingredients
1 tbsp coriander seeds
2 tsp ground cumin
1 tsp black pepper, freshly ground
10 fresh red chillies, finely chopped
1 tsp ground nutmeg
½ cup spring onions, chopped
2 tbsp CH Inca Inchi Oil
4 tbsp lemon grass, finely chopped
10 garlic cloves, peeled and crushed
4 tbsp ground coriander
2 tsp CH Seaweed Salt
2 tsp ground turmeric
1 tsp grated lime zest
Directions
1
Puree all ingredients in a food processor to make a fine, smooth paste.
2
To store, refrigerate in a glass jar or freeze in ice cube trays and pull out when ready to use.