A white bowl with a blue rim filled with a thick, reddish-orange paste or sauce, placed on a wooden surface.

The curry pastes available now in shops (buy from Ocado) are very good but nothing beats making your own. This will store in an airtight container in the fridge for a month or you could freeze it. This will make about 250ml.

2 lemongrass, outer leaves removed and roughly chopped

6 dried red chillies, soaked in hot water until soft

3 banana shallots, roughly chopped

4 cm ginger, peeled and roughly chopped

2 tsp mild curry powder

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1/2 tsp ground white pepper

1 tsp salt

2 tbsp fish sauce

1 lime, juiced

Place all the ingredients in a food processor or blender. Process well and store until needed.

Prep Time 20

Course Sauce

Calories 175 kcal

Ingredients

2 lemongrass outer leaves removed and roughly chopped
6 dried red chillies soaked in hot water until soft
3 banana shallots roughly chopped
4 cm ginger peeled and roughly chopped
10 cloves garlic peeled and roughly chopped
2 tsp mild curry powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground white pepper
1 tsp salt
2 tbsp fish sauce
1 lime juiced

Instructions

Place all the ingredients in a food processor or blender. Process well and store until needed

Nutrition

Calories: 175kcalCarbohydrates: 39gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5248mgPotassium: 773mgFiber: 8gSugar: 9gVitamin A: 70IUVitamin C: 37mgCalcium: 183mgIron: 6mg

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