10 Red Chillies (large, seeded if you want a cooler curry, i leave em in, i love a hot curry)
2 Teaspoons Coriander Seeds
1 Lemon Grass Stalk (finely chopped)
4 Cloves Garlic
1 Shallot (chopped)
2inch Fresh Ginger (finely chopped, or 1 teaspoon dried)
1 Lime (juiced, 1 teaspoon needed)
2 Tablespoons Oil (groundnut is best but olive will do)
Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
The Good Bit
- whack all the ingredients into the blender and blend until you have a smooth paste, you can use a pestle and mortar for this but it's a bit more hard work)
- Store in an airtight jar in the fridge, will last about 3 week.
