For 150 g

  • 6-8 small red chili peppers
  • 5 cloves of garlic
  • 2 stalks lemon grass
  • 6 Thai shallots
  • 3 Krachai (fingerroot) fingers
  • 3-4 cm ginger
  • zest of 1 organic lime
  • 3-4 kaffir lime leaves
  • 1/2 tsp sea salt
  • 1 tbsp water
  • 1/2 tsp coriander seeds
  • 1/3 tsp Szechuan pepper
  • 1/3 tsp black pepper
  • 1/2 tsp cumin seeds
  • 6 cinnamon flowers
  • 3 pods green cardamom
  • 3-4 cloves
  • virgin coconut oil

Seed the chilli peppers, then peel and finely chop the ginger, garlic, shallots and krachai. Sweat the garlic and shallots in coconut oil. Slice the pale third of the lemongrass. Now start with the spices. Roast corianders seeds, pepper, cumin, cinnamon flowers, cloves and cardamom in a pan, then finely grind in a mortar or mill. Now mix all ingredients in a blender to a paste.
You can refrigerate the curry paste in an airtight sealed bin or jar for about one week or freeze it in an ice cube tray.

Scroll to top