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.


  • Hallo Ihr Zwei,

    toller Blog und wunderschöne BIlder, die Lust auf mehr machen. Wo bekomme ich denn in Berlin diese Wurzeln?

    LG Nadine

  • Toll, ich wünschte solche Fotos machen zu können
    Die Gerichte gefallen uns auch gut
    Danke, schöner Blog
    LG Schnippelboy

  • I am not familiar with finger root what is it? what is the flavor and texture? Is there an easy substitute?

    • Hi Kristina, finger root got a special flavor, hard to describe. You can use ginger or galangal instead of it. It taste different but would also work well.

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