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.
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
Process all the ingredients until you have a smooth paste.