Ingredients
- 4-6 medium eco-friendly chillies. de-seeded and roughly chopped
- 2 shallots. roughly chopped
- 5cm/2in bit of fresh ginger root. peeled and grated
- 2 garlic clove cloves, crushed
- small couple of fresh coriander. stalks and roots attached if at all possible
- 2 lemongrass stalks, chopped (if unavailable, use 2 tablespoons of dried)
- 1 lime. grated zest and juice
- 8 kaffir lime leaves, torn into pieces (if unavailable, make use of the grated zest of just one extra lime )
- 2.5cm/1in piece galangal. peeled and chopped (if available)
- 1 tablespoons of coriander seeds. crushed
- 1 teaspoon ground cumin
- 1 teaspoon pepper corns, crushed
- 2 teaspoon Thai fish sauce or light soy sauce
- 3 tablespoons of essential olive oil
Method
Place all the ingredients inside a mixer and blitz to some paste. Use immediately or store inside a jar within the fridge for approximately 3 days. This quantity is sufficient for any curry for 8 people.
Recipe Tips
Whenever your curry is cooked, if you feel it's too spicy, then add more sugar whether it is not spicy enough, fry a bit more curry paste in certain oil for just a few minutes and increase the sauce.