This is just a basic recipe, you can add as much or as little chilli as you want!
1 shallot/small red onion
5 large cloves garlic
1 tbsp each Ginger and lemongrass
2 tbsp each fish sauce, lime and sweetener
1 tsp cumin
1 bunch coriander
As much green chilli as you like, if you get the little birds eye one from the supermarkets they are spicy!
1.blend together all of the ingredients until a fine paste is formed.
2. Cook in a pan for 20 minutes or until all liquid is gone.
3. Store in the fridge for a week or in the freezer in a flattened out sandwich bag so you can break pieces off.
This is a syn free curry paste so I urge you to give it a try!
Love Emily x