Malay curry paste
Photo by 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.
- In a mortar and pestle, crush garlic with salt.
- Grind in 3-5 mixed red and green chillies (depending upon heat).
- 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.