Green curry is one of those secret ingredients to always have in the pantry. With a tin of coconut milk, you can knock up a soup or meal in minutes, or add a teaspoon to pies for a bit of a kick!
2 garlic cloves
30g fresh ginger stick of lemongrass
2 green chilli
1 green pepper
handful of fresh coriander
1 tblsp sunflower oil
1 tsp ground coriander
2 tsp ground cumin
Remove the tough stalk from the lime leaves and roughly chop.
De-seed the green chillis and cut into slices. Remove the seeds from the green pepper and thinly slice. Twist the coriander stalks from the leaves – set the leaves aside to use later. Zest the limes.
Use a small processor to blitz of all the ingredients together until you have a rough paste