Fresh Green Curry Sauce

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.