Hot curry paste
Prep time less than 30 mins
Cook time less than 30 mins
This curry paste is very versatile - you can use it as a dip by mixing it with yoghurt, or as an accompaniment to barbecued fish or vegetables.
Mix all the ingredients together, either in a food processor or in a large pestle and mortar, until they form a very smooth paste.
The paste needs to be smooth so it does not interfere with the textures and flavours of other ingredients.
- 12 small green chillies
- 4 cloves garlic
- 4 shallots
- 3 stalks lemongrass, tough outer layers removed
- thumb-sized piece of ginger, peeled
- 4 fresh kaffir lime leaves (optional)
- 1 tsp shrimp paste
- freshly ground black pepper
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