his is the right way to make curry paste


  • Dry Ingred:

  • 1/2 tbs coriander powder

  • 4 cardamon pods (split open and use the seeds inside)

  • 1/2 tsp black peppercorns

  • 1/2 tsp salt

  • 10 big red dried chillies - deseeded and soaked in boiling water for about 10 mins

  • then finely chopped

  • Fresh Ingred:

  • 1 tsp galangal skin removed and finely chopped

  • 2 tsp lemongrass chopped finely (use lower half only)

  • 1 tsp lemon peel

  • 1 tbl coriander root

  • 3 tbls red onion

  • 3 tbls crushed garlic

  • 1 tsp shrimp paste


  • 1.

    Place the coriander powder,cardamon pods, pepper and salt into a mortar and pestle. then add other ingred finely chopped and pound until smooth between your fingers it will have paste consistancy. Alternatively blend, in a blender. this is much quicker. If mixture is a little dry add canola or vege oil. This recipe makes 4 - 5 tbls paste Note : Paste can be frozen

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 133kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 6g
  • Carbohydrate 29g
  • Sugar 13g
  • Sodium 610mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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