Summary

Ingredients

• 8 chilli pepper (s), small dried ones
• 1 teaspoon coriander, whole
• 0.5 teaspoon ½ fennel seeds
• 0.25 teaspoon ¼ clove (s), whole
• 2 cardamom capsules, from which the seeds
• 6 grains black pepper
• 1 teaspoon cumin
• 0.5 teaspoon ½ nutmeg, freshly grated
• 2 onions)
• 1 stick lemongrass, only the white end it
• 30 g iner, fresh
• 1 stick cinnamon, depending on the size also 2 pieces
• 2 teaspoons paprika powder, noble sweet
• 2 teaspoons turmeric
• 4 cloves garlic
• 0.5 ½ bunch coriander, fresh
• 4 tablespoon oil (sesame oil)
• 2 tablespoon fish sauce

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Instructions

1. Soak the chilli peppers in 5 tablespoons of water.
2. Put the coriander seeds, fennel seeds, cloves, cardamom seeds, peppercorns and cumin seeds in a coated pan and briefly dry roast until the spices start to smoke slightly. Finely pound everything in a mortar.
3. Remove the lemongrass from the stalk, peel the onions, garlic and ginger. Coarsely chop the cinnamon sticks and fresh coriander. Cut the lemongrass, onions and ginger into large pieces. Put everything with the garlic in a blender. Add the remaining ingredients, chilli peppers and water as well as the crushed spices and mix on a low level until a creamy paste is formed.
4. Heat the paste in a non-stick pan while stirring until it begins to bubble. Pour into a preheated glass and seal. When the paste has cooled, store it in the refrigerator.
5. This paste can be used for Thai curries. To do this, heat some meat and / or vegetables in a wok, deglaze with 400 ml coconut milk, add 2-3 tablespoons of curry paste and season with 1 tablespoon of sugar, 1 tablespoon of rice vinegar and fish sauce.