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“This simple and easy to prepare recipe is from the kitchen of my local Thai restaurant. Thai curries don't actually have to have curry powder in them to be authentic. This is more of a seasoning mixture.”
READY IN:
10mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind all ingredients to a smooth moist paste in a blender, adding a few drops of water to keep the blades turning, if necessary.
  2. Refrigerate until ready to use. Will last only a few days so use asap.

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