Servings: 20 · Prep Time: 20 mins · Cooking Time: 0 mins
Total Time: 20 mins

Sauces

Of course you can buy this sauce in the supermarket, but it's often full of preservative and ingredients you can't even pronounce. When you make your own, it is delicious, it is full of natural goodness and you can control both the flavour and the intensity of heat. Here is my measures for a medium spice. And best of all, you can freeze this paste and use if for up to six months! Because the biggest job is pulling all the ingredients together, you might chose to make 2 or 4 times the amount suggested below!

Ingredients

  • Green Chilli
  • Shallots (4 chopped)
  • Garlic (5 cloves)
  • Lemongrass (2 stalks)
  • Lime (1 rind)
  • Coriander root (2 tbsp)
  • Kaffir Leaves
  • Corriander Seeds (1 tbsp)
  • Cumin Seeds (1 tbsp)
  • Fish Sauce (3 tbsp)
  • Olive Oil (3 tbsp)
  • Ginger (2 tbsp)
  • Dried Shrip (2 tbsp)
  • Black Pepper (pinch)

Method

Grate the rind of the lime. Place all of the ingredients in a food processor and turn into a paste. Use straight away or store in a jar in the fridge for up to 2 weeks or in an ice tray in the freezer for up to six months..

Tips:
* Green Chili's - I chose those that say strength 2 out of 6 on packet.
* If you don't like hot curry paste, then drop the green chilli completely.
* Don't use regular shrimp paste otherwise it makes the paste more green, but if its dried shrimp paste it doesn't seem to effect the colour. You can buy it from Amazon for just a couple of pounds and it has about a 2 year shelf life. It really makes a difference to the taste so try not to skip it.
* Use the root of coriander. When you cook with fresh coriander, never throw away the stems but build up a stash of them in your freezer to make this sauce. they are also great in green curries.