Malay curry paste

Tam West

Store this curry paste in an airtight container in the fridge or freezer and use to make easy, fragrant and spicy fish, chicken or vegetable curries.

Ingredients

2 cloves	Garlic
½ tsp	Salt
3	Chillies, a mix of red and green, use up to 5 chillies depending upon their heat (Main)
1 stalk	Lemongrass, chopped
1	Spring onion, chopped
1 bunch	Coriander, small, leaves and stalks chopped
3	Kaffir lime leaves, finely chopped
1 piece	Fresh ginger, thumb-sized, grated
1 piece	Turmeric, thumb-sized, grated
1 tsp	Raw sugar
1	Lemon, juice and zest

Directions

1. In a mortar and pestle, crush garlic with salt.
2. Grind in 3-5 mixed red and green chillies (depending upon heat).
3. Crush and grind in the following ingredients one at a time, forming a robust paste as you go: chopped lemongrass, chopped spring onion, coriander stalks and leaves, kaffir lime leaves, grated ginger, grated turmeric, sugar, lemon zest and juice and freshly ground black pepper.