🌶 Mild Curry Paste

Suitable for Asian style curries 

 Makes 2 curries


1 lemongrass sliced (white part only)
3 long red chillies (remove seeds from half and roughly chop)
2 red eshallots peeled and chopped
1tbs grated fresh ginger
3 garlic cloves
2 coriander roots washed and roughly chopped
Grated zest of 1 lime
1 tbs olive oil
Place all ingredients gradually in a mortar in the order listed below and grind until a coarse paste develops. Divide the mixture into 2 portions. The paste will keep refrigerated for a couple of days and is suitable to freeze for 3 months
Think of it as an upper arm workout. 20 minutes down and its time to add the red eschallots

Almost Curry Paste


Curry Paste

Don’t feel intimidated to make your own curry pastes. They are quick and fun to do and although the commercial variety are extremely cheap,  homemade paste has a nicer flavour and  you will know exactly what has gone into it. No mystery ingredients if you know what i mean.  All you need is a mortar and pestle and a bit of muscle.  You can play around with the ingredients a little (nothing is written in stone). Sometimes I add a Birdseye chili or two for some extra punch  

Red Eschallots

Mild & Red Curry Paste


Individual Red Curry Paste ready to freeze

Red Curry Paste 🌶

Suitable for Asian style curries 
Makes 4 Curries
 1 lemon grass sliced (white part only)
15gm good quality salt
15gm cumin seeds toasted
15gm coriander seeds toasted
5 garlic cloves
20gm galangal
2 red shallots
2 dried chillies (soaked in hot water and drained)
4 long red chillies chopped (seeds included)
15gm coriander root
Zest of 1 lime
2 gm shrimp paste



Using a mortar and pestle, grind the ingredients in the order they appear in the list until a paste develops . It will take  30 to 40 minutes depending on your stamina. Divide the paste into 4 portions. Refrigerate for a few days or Freeze for up to 3 months

Red Curry Ingredients.

From top left hand corner, shrimp paste, lime, galangal, red eschallots, coriander seeds, cummin seeds, himalayan rock salt, coriander roots, garlic, chillies , reconstituting dried chillies (soak in boiling water for 15 minutes and drain)