Ingredients

4-6 medium green chillies, de-seeded and roughly chopped

2 shallots, roughly chopped

5cm/2in piece of fresh ginger, peeled and grated

2 garlic cloves, crushed

small bunch of fresh coriander, stalks and roots attached if possible

2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)

1 lime, grated zest and juice

8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of

1 extra lime)

2.5cm/1in piece galangal, peeled and chopped (if available)

1 tbsp coriander seeds, crushed

1 tsp ground cumin

1 tsp black peppercorns, crushed

2 tsp Light soy sauce

3 tbsp olive oil

Method

1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

Cooks Comments and Tips

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