Home made Thai Green paste...and curry!

As with pesto this tastes so much better made at home then out of a jar and is so simple there really is no excuse!

Ingredients:



(this isn't really the 'proper' thai curry paste recipe but you're more likely to have these things at home and it works just as well!)

For the paste:
Fresh corriander - the more the better in my opinion!
Ground Corriander
Ground Cumin
Lime Juice/Fresh Lime
Green Chillies
Fish Sauce
Garlic
Ginger

For the curry:
Coconut milk
Noodles/Rice
Meat or Fish
Onions
Veg of your choice (spring onions, peppers, carrots, pak choy)

Method:

I dont really use exact measurements as everyone likes a bit for chilli, corriander, lime depending on preference so just mix it up to make it work for you!

1. In a pestle and mortar or little blender put a good couple of handlefuls of fresh chopped corriander, chopped chillies (as many as you want depending how scipy you like it) a theaped easpoon of ground corriander and cumin, a tablespoon of lime juice, a good sized teaspoon of fishsauce, grated garlic and ginger, and mix, sauce done!

2. Place your noodles or rice on the hob to cook, following instructions on the packet!

3. In a wok/pan put your sliced onions, carrots and meat if you are using any and oil and cook until softened, then add your paste and fry for 30 seconds or so to release the flavours.

4. Add you coconut milk and fish if you are using any, the rest of your veg and bring to the boil then simmer, if you want your veg crunchy add once the dish has come to the boil then simmer for a short amount of time.

5. Add some more fresh chopped corriander at the end and possibly a dash more lime juice if it needs it!