Green Curry Paste

15 green chillies

3 tbsp shallot

1 tbsp garlic

50g chopped galangal

1/2 tsp chopped lemongrass

1 tsp ginger

1 tsp shrimp paste (or salt if you can't get it)

1/2 tsp chopped kaffir lime peel

1 tsp chopped coriander root

1 tsp tumeric root

5mins.

Use a food processor, whizz it all up together. Done...

Keeps for up to 4 months in a sealed jar in the fridge.

I've made it using less ingredients when i couldn't get hold of stuff. It still tastes amazing. The one thing i'd never miss out is the kaffir lime. If you can't get fresh, try getting hold of the frozen leaves. You can keep a pack in the freezer for whenever you need them. They last for ages and are good for lifting stir-frys etc.

The recipe comes from a booklet from a small cookery school in Thailand, "The Baan Thai Cookery School". My wife's parents went there & loved it. Nice people & great food!