South-East Asian curry base
( MAKES 5 cups )
Photo by Annabel Langbein media
You can access some really good commercial curry bases these days (Charmaine Solomon's are my fave) but it's more economical to make your own and also a good means to make your curries and chilli dishes taste more personal. My favourite is this Southeast Asian version, which is more aromatic than a spicy Indian curry mix. Don't be daunted by the list of ingredients — once you've compiled them your work is done — the food processor does the rest for you.
- Peel and chop onions and ginger. Break garlic into cloves and peel. Discard seeds from green chillies and finely chop the chillies. Remove central rib from kaffir lime leaves, de-stem and finely chop.
- Place all the ingredients into a food processor and blend to a paste. This curry base can be made several days ahead of time and refrigerated. It can also be frozen.
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