Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is basically a South-East Asian curry paste which you can adjust to your taste and according to if you're cooking veggies, fish (lighter and tangier), chicken or red meat (heavier flavours and spices). With or without coconut milk is up to your taste, too. Cooking time is only for the curry paste. Dhal and veggies and fish will take only 10 to 20 minutes to cook (put in soft veggies last). Chicken will take 40-50 minutes while beef slices might take longer to become tender (add water if it gets too dry), depending on cuts of meat. Try with veal, lamb and ostrich, too. Curry making is an on-going, developing romance in one's aromatic kitchen.”
1 big pot

Ingredients Nutrition


  1. Puree it all in a blender, adding a bit of water or coconut milk to help the blades move.
  2. The paste can be used to cook around 800g of meat or chicken or up to 1kg of vegetables.
  3. Add to the heated oil: spices such as star anise, cinnamon stick, several fenugreek seeds and a few whole cloves if you like.
  4. Then add the spice paste and cook on medium or medium-low heat for 4 or 5 minutes to ensure thorough cooking of spices (easier on sensitive stomachs!). Stir constantly to make sure it doesn't burn!
  5. Add 2 or 3 pounded or crushed candlenut for thickening.
  6. Five minutes before ending your curry cooking, add 2 hand-torn kaffirlime leaves for a lovely fragrance (if you love it).
  7. For fish, you might want to add a few slices of dried tamarind or a teaspoon of tamarind paste mixed with 2 tablespoons warm water.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a