SpiceTheWorld

Breadcrumbs  | Spicy Vegan Potato Curry | Vegetable Samosa | Vegetable Biryani Rice | Pompey Bad Boy Chilli | Aubergines with Chilli and Ginger | Tofu Biryani | Garlic Nan Bread | Green Curry Paste  |

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Ingredients

5 Green Chillies, chopped

3 Shallots, finely chopped

4 Cm Ginger, grated

2 Garlic Cloves, crushed

Coriander

2 Lemon, finely chopped

1 Lime, grated

8 Kaffir Lime Leaves, torn into pieces

1 Tablespoon Coriander, crushed

1 Teaspoon Ground Cumin

1 Teaspoon Black Pepper, crushed

2 Teaspoon Light Soy Sauce

3 Tablespoon Vegetable Oil

Method

Place all of the ingredients in a food processor and blend to a paste.

Use straight away or store in a jar in the fridge for up to 3 weeks.

This quantity is enough for a curry for 6-8 people.

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