INGREDIENTS

• 150 g medium-hot red chili peppers
• 1 large red pointed pepper (approx. 125 g)
• 1 thumb-length piece of ginger (approx. 50 g)
• 3 shallots
• 1 clove of garlic
• 3 stalks of lemongrass
• 3 kaffir lime leaves
• 2 small bunches of cilantro (see tip)
• 2 tbsp cane sugar
• 1 tsp ground cumin
• 2 tsp ground cilantro
• 1/2 tsp ground cinnamon
• 2 pinches ground star anise
• 2 tsp salt
• 75 ml peanut oil
• Zest and juice of an organic lime

HOW TO MAKE IT

1. Peel the ginger, shallots and garlic. Slice the ginger, roughly chop the shallots and garlic. Remove the outer leaves of the lemongrass. Cut the white to light green part of the leaves into pieces. Cut the kaffir lime leaves into strips. Wash the cilantro, shake it dry and roughly chop (see tip). Wash the chili and pepper, dry, halve lengthways and remove the core. Cut the halves into rough cubes.
2. Put the cane sugar in the blender and finely grind for 10 seconds using the pulse function. Remove the lid and add the ingredients to the blender in the following order: Ginger, shallots, garlic, lemongrass, lime leaves, cumin, cilantro, cinnamon, star anise, salt, chili, pepper, and cilantro leaves. Grate the lime zest directly into the blender jug. Halve the fruit and squeeze the juice from the halves directly into the blender jug.
3. Close the blender jug and push the smoothie program. At the end of mixing process, start the smoothie program for a second time.
4. After the end of the mixing process, remove the lid. Season the curry paste with more lime juice and salt according to taste, put into storage jars with a dough scraper, store tightly closed in the fridge and use as needed. 2-4 tablespoons of the paste is enough for a curry dish for 4 people

Top tips:

For a non-vegan version, add 3 tablespoons of fish sauce, but then be a little more careful when seasoning with salt.

If you have an Asian supermarket on the corner, buy cilantro leaves with roots and use these as well. A piece of galangal gives the curry paste an even fresher note.