Added to your favourite meats or seafood, noodles, vegetables, tofu, this paste will create delicious curries. Or use it to make delicious soups or noodle dishes..
1lemon grass stalkschopped (if unavailable, use 2 tbsp dried)
1limegrated zest and juice
2.5cmgalangalpeeled and chopped (if available)
1tbspcoriander seedscrushed
1tspground cumin
1tspblack peppercornscrushed
2tsplight soy sauce
3tbspoil
1tbspcoconut milk(optional)
1tspsalt
Instructions
Place all the ingredients in a food processor or a pestle and mortar and combine until paste is formed.
Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 2 weeks or freeze in small quantities to use when required.
Add to a creamy sauce or Thai curry stir fry, even fish pie for a fragrant flavour.