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Continued: Sunday Supper: Chicken Meatballs in Thai Coconut Curry

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  • Last update: January 20, 2014 - 9:09 AM

Makes about 1/4 cup.

• 2 (2-in.-long) pieces trimmed lemongrass (only the white or purple bits near the root), minced

• 1 or 2 seeded, stemmed and chopped serrano chiles

• 2 peeled, quartered garlic cloves

• 4 whole cloves

• 2 tbsp. cumin seeds

• 1 tbsp. coriander seeds

• 2 tsp. ground cinnamon

Directions

Place minced lemongrass in large spice grinder or mini-food processor with the chiles, garlic, cloves, cumin seeds, coriander seeds and cinnamon. Grind or process, scraping down the interior of the container occasionally, until a coarse paste forms.

Use as much as you need, then transfer this paste to a small glass jar or plastic container and store in freezer for up to 3 months.

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