For 200 grams of paste (circa 10/12 tbs)

Ready in 30 minutes


4 shallots

3 fresh turmeric roots (if you can0’t find it add 1 tbsp of turmeric powder)

2 tbsp turmeric (powder)

1 tbsp coriander seeds

3 red hot chilli peppers (unseeded if you prefer milder taste)

6 cm ginger root (grated separately)

4 gralic cloves

3 lemongrass stalks (peeled and cleaned – you’ll need to use only the soft core)

1 tbsp curry powder

2 tbsp shrimp paste (easily found in international gorceries)

1 tsp salt

water (as needed)


Tradition says you should use a pestle and a mortar. True – it would come much better and more like a paste. But I am a lover of technology, so you can use a blender and blend all ingredients together, adding little water in order to obtain a smooth paste.



You can use straight ahead or deep-freeze it for future use in monod portion.


You will need 1 ripe tablespoon per person.