This is not something we ever make because the kids won\’t eat it but I\’d like to keep it handy for when they\’re older. The paste will keep for 2 or 3 weeks in a refrigerated airtight container or can be frozen in an ice cube tray. It serves 4. Just blitz it all together in a food processor or with a stab mixer. When cooking with it later, I also add coconut milk.
- 2 tbs ground coriander seeds
- 4 cm ginger, peeled
- 8 garlic cloves
- zest and juice of 4 limes
- 4 lemongrass stalks
- 2 tbs ground paprika
- fresh chilli (to taste)
- 100ml peanut or grapeseed oil