Green curry paste

Green curry paste is used a lot in Thai cooking, and it is surprisingly easy to make. I love it, and I keep a jar of it in the fridge at all times. Mix with coconut milk and add prawns, spring vegetables and noodles for an easy lunch!

Green curry paste

Makes 125 ml

5 cloves of garlic, chopped

6 green chillies, de-seeded and chopped

2 stalks of lemon grass

3 tbsp coriander/cilantro root, chopped

2 cm galangal, or ginger

1 shallot, large

zest and juice from one lime

1 pinch salt

2 tsp ground cumin

1 tsp coriander seeds

1 tsp black peppercorns

Just put everything into a food processor and blend into a smooth paste. Store in an air-tight jar in the fridge.

Freezes well up till 2 months.

- As seen in Ching's Kitchen