Thai Chilli Paste
This Thai paste isn't specifically for red or green curry, it just combines all the ingredients associated with that classic Thai flavour - chilli, garlic, ginger, soy, coriander and a little sweet and sour to balance it out.
I usually use this for thai soups, all you need is a spoon or 2 of this, stock, chicken, noodles, veg and maybe a little coconut milk and you've got a quick and easy lunch.
Ingredients
2 chilis
4 garlic cloves
5 g ginger
Good handful of corriander
splash chilli oil
few drops sesame oil
splash soy sauce
splash fish sauce
1 lime squeezed
1 tsp ginger powder
1 tsp coriander powder
3 shallots (shallots work best but a simple red or white onion will do if you have it lying around)
Method
Add everything to a mixer and mix until smooth. Refrigerate and use with 5-7 days.
PRO-TIP: I have obviously got a few jars lying around but if you don't want to spend the money hold on to any jars, plastic hummus or dip tubs and their lids, you never know when it might come in handy!
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