Blend these together
lemon grass 1 stalk (or lime juice)
1/2 Tbsp ground coriander
1 tsp cumin
1 tsp shrimp paste
1 tsp sugar
2 green chillies
3 garlic cloves
3cm ginger
4 kaffir Lime leaves (or zest)
30g fresh coriander stem included
Place into heated pan
20g fresh sweet basil
1 tsp soy sauce
2 tbsp fish sauce
1 can coconut milk
Method
- heat soy, fish sauce and coconut milk
- when all the curry ingredients are finely blended add them to the coconut mixture in sauce pan
- add sweet basil leaves then serve with steamed rice
please add any additional vegetables or meats required
you can place paste into freezer using ice cube tray, when you require the next curry just add to coconut mixture straight from freezer.
