Simple curry paste

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Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 6 red chillies, roughly chopped, don’t discard the seeds
  • 2 stalks lemongrass, cut the base off, discard the outer 3 layers and cut as much from the base up as you can until it begins to turn fibrous
  • 2 thumbs of ginger, peeled and sliced against the grain
  • 6 cloves garlic, peeled
  • 4 lime leaves, shredded
  • 15 ml (1 Tbsp) sesame oil
  • 1 Tbsp ground coriander seeds


Place everything in a small food processor with 2 Tablespoons cold water and blitz to a fine paste. This will keep for 10 days in the fridge, or spread it out on a parchment-lined baking tray and freeze it before breaking it into pieces and storing in a suitable container.