The wonderful aromas of a Thai curry perfume the air as it bubbles away in a pot on the stove transporting you away to faraway lands. If you ask me: nothing beats a good curry!
Thai green curry starts off as a simple paste. You don't just have to use it for a curry and can stir some into a soup to add a serious flavour kick.
For this recipe you will need a food processor.
|1 teaspoon cumin seeds|
|2 cloves garlic|
|5 cm piece of ginger|
|1 lemongrass stalk|
|4 bird's eye chillies|
|1/2 bunch fresh coriander|
|12 leaves Thai basil|
|2 tablespoons fish sauce|
|2 tablespoons rapeseed oil|
To make this vegetarian, subsititute the fish sauce for soy sauce.
If you only have lemons in the fridge, you can use the juice and zest of half a lemon instead of using a lime.
gluten free lactose free