Homemade red curry paste

Name: homemade red curry paste
Total time: 15 min
Yield: 4
Ingredients: 1 onion; 4 clove garlic; 6 Red pepper; 1 stem lemongrass; 1 tablespoon lime grater; 0.5 teaspoon cayenne pepper; 0.5 teaspoon chili powder; 2 teaspoon lao powder; 2 teaspoon ginger powder (djahé); 1 bunch fresh coriander; 0.5 teaspoon cumin powder (djinten); 1 teaspoon nutmeg powder; 1 teaspoon turmeric; 1 mespoint black pepper; 1 teaspoon trassi; 1 tablespoon soy sauce; 3 tablespoon peanut oil; 3 tablespoon sunflower oil

Ingredients

1 onion
4 clove garlic
6 Red pepper
1 stem lemongrass
1 tablespoon lime grater
0.5 teaspoon cayenne pepper
0.5 teaspoon chili powder
2 teaspoon lao powder
2 teaspoon ginger powder (djahé)

1 bunch fresh coriander
0.5 teaspoon cumin powder (djinten)
1 teaspoon nutmeg powder
1 teaspoon turmeric
1 mespoint black pepper
1 teaspoon trassi
1 tablespoon soy sauce
3 tablespoon peanut oil
3 tablespoon sunflower oil

Directions

Puree all ingredients except the oil in a food processor or use a mortar.
Then add the oil in a stream and mix well.
Keep the curry paste in a spotless jar for 1-2 weeks in the refrigerator (about 100 ml curry paste). Delicious with meat, fish, chicken or vegetables.