curry paste

Ingredients for 6 servings:

• 6 tbsp rapeseed oil
• 8 tbsp sesame oil
• 3 tbsp, heaped coconut oil
• 4 tbsp fish sauce
• 4 cloves garlic
• 30 g fresh ginger
• 8 small chili peppers, dried
• 2 onions, red
• 1 stalk(s) lemongrass, white end only
• 1 tbsp, heaped cinnamon
• ½ bunch coriander, fresh
• 3 tsp, heaped paprika powder, sweet
• ½ tsp nutmeg, freshly grated
• 3 tsp turmeric
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp cloves
• ½ tsp cardamom
• ½ tsp cumin
• 6 peppercorns, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the all-purpose weapon, cumbersome, yet perfect as a marinade, dip, cooking ingredient

Briefly toast the coriander, fennel, clove, cardamom, and cumin seeds with the peppercorns in an ungreased pan. Let cool and grind to a fine powder. Gradually blend all the other ingredients in a blender until smooth. Heat the paste in a pan, pour into clean, hot jars, and seal tightly. It will keep for a few weeks. For a stir-fry or stir-fry meal, simply add a little coconut milk to the paste. It’s also perfect as a marinade for grilled foods, especially fish and vegetables.