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!
1 shallot
2 garlic cloves
30g fresh ginger stick of lemongrass
2 green chilli
1 green pepper
handful of fresh coriander
2 limes
1 tblsp sunflower oil
1 tsp ground coriander
2 tsp ground cumin
Peel and slice the shallot. Lightly crush the garlic and remove the skin. Peel and roughly chop the ginger. Cut the lemongrass into thin slices.
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
