Thai Green Curry Paste

Keeps in the fridge for ages. Fry the paste, add fresh food and serve with rice or noodles or use in a soup.

Need:

1 Green Pepper

1 Stalk lemongrass

1 shallot

Ginger

Garlic

Cumin- ground

Lime zest/lime juice

Soy Sauce (or fish sauce)

Fresh Corriander

Green chili

Coconut milk

Vegetable Oil

Basically... stick everything in a blender. Add as much garlic, ginger, corriander, lemongrass pleases you.

You need the liquids to make sure everything blends, I like coconut milk as it soothes the heat of the chili a little, and since I find soy sauce a bit too salty in large amounts I offset it with a tiny bit of oil.

But again, do as pleases you.