Suitable for Asian style curries 

 Makes 2 curries

 Ingredients

1 lemongrass sliced (white part only)

3 long red chillies (remove seeds from half and roughly chop)

2 red eshallots peeled and chopped

1tbs grated fresh ginger

3 garlic cloves

2 coriander roots washed and roughly chopped

Grated zest of 1 lime

1 tbs olive oil

 Method

Place all ingredients gradually in a mortar in the order listed below and grind until a coarse paste develops. Divide the mixture into 2 portions. The paste will keep refrigerated for a couple of days and is suitable to freeze for 3 months

Don’t feel intimidated to make your own curry pastes. They are quick and fun to do and although the commercial variety are extremely cheap,  homemade paste has a nicer flavour and  you will know exactly what has gone into it. No mystery ingredients if you know what i mean.  All you need is a mortar and pestle and a bit of muscle.  You can play around with the ingredients a little (nothing is written in stone). Sometimes I add a Birdseye chili or two for some extra punch  

Suitable for Asian style curries 

Makes 4 Curries

Ingredients

 1 lemon grass sliced (white part only)

15gm good quality salt

15gm cumin seeds toasted

15gm coriander seeds toasted

5 garlic cloves

20gm galangal

2 red shallots

2 dried chillies (soaked in hot water and drained)

4 long red chillies chopped (seeds included)

15gm coriander root

Zest of 1 lime

2 gm shrimp paste

 

Method

Using a mortar and pestle, grind the ingredients in the order they appear in the list until a paste develops . It will take  30 to 40 minutes depending on your stamina. Divide the paste into 4 portions. Refrigerate for a few days or Freeze for up to 3 months