Ingredients:
4-5 green green chillis
2 shallots, peeled
5 cloves of garlic, peeled
4 spring onions
1 inch piece of ginger, peeled
2 lemongrass stalks
1 lime - zest & juice
4 lime leaves
Small bunch of coriander
Small bunch of basil
1 tsp fresh turmeric root
1/3 x 400ml can of coconut milk
1 tsp salt
Method:
Place all of the green curry paste ingredients in a food processor or blender. Process, then add up to 1/3 can coconut milk or enough to blend the ingredients together and mix well.
Place in a container and keep refrigerated for up to 2 weeks.
* Freeze in ice cube trays and once frozen bag up for easy use. Use within 4 months.