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.
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.