This is so, so simple and tastes a million times better than anything you can get in a jar from the supermarket.

Ingredients

• 4-6 medium Green chillies, de-seeded
• 2 Shallots
• 5cm chunk of Ginger
• 2 Garlic cloves
• A fistful of Fresh coriander
• 2 Lemongrass stalks
• 3cm chunk of Galangal
• 6 Kaffir lime leaves (can swap out with extra lime zest)
• Zest and juice of 1 Lime
• 1 tsp Ground black pepper
• 1 tsp Cumin
• 2 tsp Fish sauce or light soy
• 3 tbsp Olive oil

Preparation

Whack everything into a food processor or blender and blitz into a paste. Yeah, it’s that easy.

This is enough paste for about 8 servings and will keep in the fridge for a couple of weeks.

When preparing the curry, put the paste in the pan first and fry it off for a minute or two. This will heat the oil in the paste and start to draw out all the amazing aromatic flavours. Add some coconut milk, stir well, and you’ve got the perfect base for tasty Thai curry.

This goes well with chicken or turkey, fish, prawns, beef, or a bunch of veggies (use a mix of soft- and firm-fleshed veggies–courgette, squash, potato, cauliflower, broccoli, carrot, peas, etc.).

Serve with rice. Jasmine or coconut rice works extremely well.