After a holiday in Thailand I have been experimenting a bit with making my own curry paste. I use this as basis for my curries. Today I made some photos along the way.

First, some ingredients:

– 3 or 4 small onions
– 2 cloves of garlic
– some Coriander
– some dried bay laurel leaves
– a piece of ginger
– lemon grass
– some mushrooms
– a sweet potato
– a carrot
– a zucchini/courgette
– 500ml coconut milk
– 1 table spoon of coriander seeds
– 1 tea spoon of cumin
– 1/2 tea spoon of cove
– 1/2 tea spoon cinnamon
– some chili!
– 200-300 gram of chicken sliced in small pieces and marinated with 2 table spoons of soy sauce
– 1 table spoon of thai fish sauce
– 1 table spoon of lemon juice
– 1 table spoon of sugar

Crush the coriander seeds, cumin, cove and cinnamon.Put everything in a blender / food processor and add the onions, garlic, ginger, coriander, lemon grass ( I already cut this in small slices) and blend until you have a nice paste.

Cut the vegetables in small cubes.

Put the paste in a pan with 3 table spoons of vegetable oil and stir on high fire for about 5 mins. Add some water when it gets too dry. You can also add the laurel leaves, sugar, fish sauce and lemon juice. I sometimes also add half a block of chicken bouillon to give it a bit of salty kick ( up to you ).

Add the vegetables without the mushrooms (I always add them the last) and leave for another 5 minutes, but on a medium heat.

Then you can add the coconut milk and leave again for a while. Then add the chicken (with soy sauce )

and the mushrooms. Taste a spoon of the sauce ( be careful, HOT ) and add sugar/salt/pepper/chili as you wish.

Wait until the chicken and sweet potato are done and then serve with some white rice. Hmmmm