Thai curry

Thai curry paste recipe

how to make your own fresh Thai curry paste

Ingredients for your own fresh Thai curry paste

Note that the weights mentioned below always is approximately. the real quantity of various items needed depends very much on the actual variety of ingredients you use. for example large onions from onion farms are far less tasty than the small onions cultivated in natural island gardens and small mountain fields. Same applies to ginger, garlic and other spices used in cooking. Hence you might have to modify your own quantities depending on the quality of ingredients available to you.

Of course:

All below ingredients have been fresh from local fields or jungle forest-garden around the house. NO additional seasoning was used at all - i.e. NO soy sauce, NO additional seasoning of any kind - just the natural ingredients listed below !!!

1. fresh tamarind. Tamarind is a tree - flours turning into bean like fruits. These tamarind spice is used in many recipes as well as to make tamarind candy


2. sweet chili / sweet pepperoni. Sweet long chili are much different in taste than the short hot fiery chili. I love to add a dozen red sweet chili for its delicious taste. Taste the chili when you buy them on the market to make sure they are sweet / mild - else you might get accidently some of the really fiery long chili ... and turn your mild curry into a volcano of fire.


3. 4 calamansi - calamansi is a local variety of lime. you may take lemon if lime are missing. the complete fruit has been used including the peel


4. 4 red onion


5. fresh ginger - approx 200 gram


6. 2 complete fresh ripe coconut - freshly grind. the juice of both coconuts has been used partially for the curry paste to make the curry paste creamy and the remainder for the cooking of the curry dishes


7. 2 whole garlic


8. 4 really fiery hot chili


9. 4 pieces of fresh lemon grass


10. 1 tea spoon black pepper


11. 2 table spoon of gross ocean salt

Mortar and pestle

Mortar and pestle - a chef's key tools for delicious gourmet food with fresh herbs and spices. To pound all those a.m. ingredients into a real fine and tasty Thai curry paste you need approximately 2 hours of pounding. YES 2 hours !!! until all natural ingredients and fibers are a smooth creamy paste.

Prepare the ingredients for the pounding

• the 2 coconuts have been picked up from a near by coconut tree just minutes before. The coconut has been grind freshly. Most of you are less lucky and may need to go to the local market and have the coconut grind there. make sure you save the coconut water !!!


• cut the onions into pieces


• cut the lemon grass into small slices about less than 1 cm long


• thoroughly wash the ginger and cut into small slices


• remove the seeds from tamarind

Add all ingredients into the mortar

Pound all ingredients in the mortar

Approximately 2 hours of solid pounding is needed to create a creamy tasty Thai curry paste

This above quantity of Thai curry paste was used for a cooking of 2 different curry dishes for a total of approx 30 persons

I will write in another chapter about the 2 recipes - fish curry and chicken curry I prepared with above Thai curry paste - as well as vegetable curry. the total quantity was just perfect for the cooking for some 30 hungry persons from age 3 to age 60+.

My most preferred cooking method always is wooden fire. 2 wooden flames as shown above have been sufficient to cook during my "7 days in paradise" for all meals served 3 times daily for 30-50 persons each meal.

Fresh herbs used in seasoning are substantial part of preventive medicine

Enjoy delicious food. Gourmet food prepared with fresh herbs and spices is preventive medicine as each of the ingredients used above is at the same time a powerful natural herbal remedy. regular use of ample fresh herbs in food seasoning prevents the later need for herbal medicine. herbs maintain the health, herbs maintain the energy balance and herbs enhance the body owned immune system.