Red Curry Paste

For the red curry paste, roast coriander and cumin seeds without fat. Grind together with the peppercorns in a mortar.

Place all ingredients in a hand blender and blend until a smooth paste is obtained. Add a little oil if necessary.

Store the red curry paste well sealed and cool.

Related Recipes:

Bombay Curry1. cut onions into quarters. Grate carrots. Squeeze garlic. Chop ginger into small pieces. Quarter mushrooms... Vegetable Curry with Fragrant RiceA delicious recipe for the asparagus season: Black mustard seeds, cumin and turmeric spice up the vegetable... Red Beans PasteA bean recipe for every taste: Rinse the bean seeds, perhaps discarding any stones, and soak in water in a... Gosht Kolhapuri – Schöpserne Curry IndiaBriefly roast coriander seeds, cloves, cardamom and peppercorns. Add onions and garlic ginger paste. Brown... Penderl in Curry Onion SauceClean chicken breast and cut into 1 1/2 centimeter cubes. Remove the skin from the onions and dice half of... Rice Soup with Mangrove Crab – Kao Thom Bpuu TarlaeGrind ginger, coriander roots, salt, garlic and peppercorns in mortar to a paste. Make long grain rice into... Dahi VadasSoak the dal in warm water for several hours. Drain and grind in a hand mixer with just enough water to make a... Indian Chili ChickenBreak the cinnamon stick into smaller pieces and, together with the cardamom, cloves and pepper, crush them... Red Chili Sauce(*) One recipe yields about 500 milliliters of sauce. Roast the chilies for 3-4 min. at 120 °C in the kitchen... Vegetable Curry with Fragrant RiceClean the vegetables, remove the peel if necessary, and cut into thick cubes or slices, if desired. Lightly...