For 150 g

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.

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