Green curry paste

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 Thai fish sauce or 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.

Tips

When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce.