Thai Green Curry Paste

Gluten, Dairy, Soy, Egg & Sugar Free

INGREDIENTS
½ tbsp coriander seeds
2 lemongrass stalks (bottoms), coarsely chopped
1 deseeded green chilli, coarsely chopped
4 chopped Asian shallots
2cm piece ginger, peeled and chopped
4 chopped garlic cloves
1 tsp shrimp paste (if you like the taste)
1 small handful of chopped mint or coriander leaves
Vegetable oil as needed

METHOD
Grind coriander seeds to a fine powder using a mortar and pestle. Place in a liquidizer or food processor.
Add lemongrass, chilli, shallots, ginger and garlic. Blend well.
Add shrimp paste, Kaffir lime leaves, mint leaves and blend to form a coarse paste.
Put in an airtight container and store in the fridge for up to 1 week.

Last night I tried this recipe processing a handful (or two) of cashew nuts into the paste. It made the curry really creamy and added a new delicious depth to the flavour!

Enjoy!