Thai curry paste

Total time: 45m
Preparation Time: 15m

For 3 dl


Fanny - fannythefoodie

Nutritional Information

Contains 146 Kcal, 2g Protein, 10g Carbohydrates, 10g Fat


  • Garlic and shallot
  • 1 shallot
  • 1 whole garlic bulb
  • a little olive oil
  • a little salt
  • Curry paste
  • 3 lemongrass sticks (tender heart only)
  • 1 bunch coriander
  • 1 tbsp coconut oil
  • 30 g ginger, peeled
  • 30 g turmeric (fresh), peeled
  • 1 tsp coconut palm sugar
  • 1 tsp ground coriander seeds
  • 3 red chilli, deseeded
  • 0.5 tsp pepper
  • 1 lime, rinsed with hot water, grated zest and juice
  • 2 tsp salt
  • 1 tbsp olive oil
  • Utensils
  • One airtight jar, approx. 300 ml

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  • Garlic and shallot

    Cut open the garlic at the top, rub oil into the cut surface and sprinkle with salt. Peel the shallot, rub with oil, wrap in foil along with the garlic, place on a tray. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Leave to cool, squeeze the garlic out of its skin, transfer to a blender along with the shallot.
  • Curry paste

    Place all of the ingredients up to and including the salt in a blender, puree into a homogeneous paste, transfer to a jar, seal.
  • Shelf life:

    Keep in the fridge for approx. 1 week.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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