This is such a versatile sauce, I double the recipe and that gives me a spare jar in the fridge, it lasts for a month with a layer of oil sealing the top or freeze for a later date.
Suitable for fish, prawn, chicken and vegetable curries as well as smeared on fish fillets or chicken pieces.
To use, cook your chicken and/or vegetables in a frying pan, add sauce and 400mls coconut milk and heat for 5 mins, season with gluten free or regular soy sauce and serve.
For prawns and fish, heat the sauce and 400mls coconut milk, add the fish or prawns and cook for 5 mins. Season with gluten free or regular soy sauce.
Ingredients
4 garlic cloves, chopped roughly
50g fresh ginger, peeled and chopped roughly
3 spring onions, trimmed and chopped roughly
70g fresh coriander, leaves, stalks and roots, washed and chopped lightly
2 fresh lemon grass stalks, trimmed and chopped roughly
2 limes, juiced
60mls olive oil
1 tablespoon ground cumin
2 tablespoons ground coriander
1-2 red or green chillies, deseeded and chopped
Method
Process all the ingredients until you have a smooth paste.
I am a curry fanatic. Looks like a great condiment to have on hand. Thanks for stopping by Hot Eddie’s and liking. I’ll check in on your blog again. Cheers.
Thanks Eddie.
I confess I often buy curry pastes, but this sounds great, and very easy…
I buy them too Goldenpudding, but, if I have a glut of lemongrass and coriander I make a batch of this and freeze portions in zip locks for a later date.
Ooh, this looks like something worth trying! Thanks for stopping by my blog. I really like yours. I’ll be back!
Thanks Lisa, I love this fresh sauce! Ros.