2 tbsp green or red chilli

1 tbsp Kaffir lime leaf

1 tbsp galangal

1 tbsp lemongrass

1 tbsp onion

1 tbsp garlic

1 tbsp ground cumin

1 tbsp soybean paste or miso


Procedure :

Place all ingredients in a food processor or mortar and pestle and blend to a smooth paste.

Thai Curry


1 tbsp oil

4 tsp chilli paste

4 Kaffir lime leaves, crushed

4 slices of galangal

4 x 5 cm pieces lemongrass stick

1 cup coconut milk

4 handfuls vegetables (mix of carrots, eggplant, green beans, bok choy)

1 cup water

2 tbsp light soy sauce

1 tbsp dark soy sauce

16 leaves of Thai basil or mint

Procedure :

In a wok heat oil, add chilli paste and fry until fragrant. Add Kaffir lime leaves, galangal, lemon grass, half the coconut milk and the vegetables and cook until thickened. Add water, soy sauces  and cook for couple of minutes. Add remaining coconut milk and Thai basil leaves, bring to boil, then serve.