Archive of BBC Food Recipes

Hot curry paste

Prep time less than 30 mins
Cook time less than 30 mins
This curry paste is very versatile - you can use it as a dip by mixing it with yoghurt, or as an accompaniment to barbecued fish or vegetables.


  1. Mix all the ingredients together, either in a food processor or in a large pestle and mortar, until they form a very smooth paste.

  2. The paste needs to be smooth so it does not interfere with the textures and flavours of other ingredients.


  • 12 small green chillies
  • 4 cloves garlic
  • 4 shallots
  • 3 stalks lemongrass, tough outer layers removed
  • thumb-sized piece of ginger, peeled
  • 4 fresh kaffir lime leaves (optional)
  • 1 tsp shrimp paste
  • salt
  • freshly ground black pepper

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Hot curry paste

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry


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