Thai curries are just so flavoursome and when making your own curry paste you are really onto a winner.


  • For the curry paste

  • 20 medium sized red chilli, stalk removed

  • 2 tablespoons coriander seeds

  • 1 tablespoon cardamom pods

  • 1 teaspoon salt

  • 3 tablespoons grated ginger

  • 2 stalks lemongrass, roughly chopped

  • 10 kaffir lime leaves

  • 1 bunch coriander roots

  • 1 small onion peeled and finely chopped

  • 4-6 garlic cloves peeled and finely chopped

  • 1 large tablespoon shrimp paste

  • 3 tablespoons fish sauce

  • For the curry

  • 1 whole duck chopped into pieces or 800gm of diced pork neck

  • Little coconut oil for roasting

  • 4 tablespoons red curry paste (see recipe above)

  • 6-8 kaffir lime leaves

  • 1 bunch Thai basil

  • 12-16 small Thai eggplant

  • 1/4 pineapple peeled, core removed and diced

  • 1 red capsicum core removed and cut into 2-3 mm thick strips

  • 2-3 tablespoons fish sauce

  • 2-3 tablespoons soy sauce

  • 2 tablespoons palm sugar

  • 500ml coconut milk

  • Juice of 1 lime

  • Garnish with 4 tablespoons coconut cream, some chopped coriander and Thai basil


  • For the curry paste:

  • 1.

    Heat a pan over a medium heat, add the coriander and cardamom and toast slightly, transfer into the Electrolux Masterpiece Food Processor large bowl with attached large knife blade (or similar product) and add all the remaining ingredients. Turn on the power button followed by the start button and process into a very fine paste.

  • 2.

    Alternately the curry paste can also be blended using either the Electrolux Masterpiece Blender or the Electrolux Masterpiece Immersion Blender (or a similar product).

  • Note :

  • 1.

    If the paste becomes too thick dilute it with some coconut milk or water. The paste will last in the fridge for two weeks and freezes well.

  • For the red curry:

  • 1.

    Heat some oil in a pan add the meat and roast golden brown on all sides.

  • 2.

    Cut eggplants into half.

  • 3.

    Add the coconut milk, add palm sugar, red curry paste and boil for 15 minutes.

  • 4.

    Add capsicum, pineapple, eggplant, fish sauce and soy sauce and simmer for 10 minutes.

  • 5.

    In between, tear the lime leaves off the stem and add them together with the lime juice and cook for a further 2 minutes.

  • 6.

    To serve garnish with chopped coriander, some coconut cream and sprigs of Thai basil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2579kj
  • Fat Total 196g
  • Saturated Fat 98g
  • Protein 68g
  • Carbohydrate 170g
  • Sugar 93g
  • Sodium 3461mg

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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This flavoursome curry recipe was written by Walter Trupp for Electrolux

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