Green Thai Curry Paste


This is a really easy paste that can be stored in the fridge for a week or made in a large batch and freeze in portions.
Serves 2

4 lemongrass sticks, white part- outer layer removed and chopped
4 kafir lime leaves - centre stalk removed 
1 tablespoon chopped fresh coriander stems 
1/2 think size lice fresh ginger, chopped 
4 garlic cloves, peeled 
1 tsp each ground cumin and coriander 
2 large green chillies, seeds removed (or not if you like it hot)
2 tablespoons coconut oil 

Blend everything in a Nutri Bullet or food processor until a paste forms 

Use this paste to make a curry. Just fry off the paste in a pan then add a tin of coconut milk, a splash of fish sauce, some Thai or normal basil and simmer. Then add fish, meat or vegetables until cooked.