Malaysian Curry Paste

Ever made your own curry paste? I rarely did, I am a self confessed lazy cook. If I can find a shortcut then I'll take it. Why spend hours making bread everyday when you can use a bread-maker? Why make pasta from scratch each time when you can just buy fresh pasta someone else has made? why make your own curry paste when it comes perfectly nicely in a jar? Well I made my own and OH my days! It was so much better than shop bought! A bright and fragrant taste, teamed with earthy turmeric and a kick of chilli! Shortcuts like ginger paste, dried turmeric over fresh and a processor instead of a pestle and mortar make this quick to make (and easier on the arm) and it freezes well for up to 3 months so it perfect for a future curry in a hurry. The recipe below makes enough for 2 curries, each serving 4 people each. Recipe Serves 4 Difficulty : Easy Ingredients 2 trimmed lemongrass stalks 6 cloves garlic 3 chillies de-seeded (medium heat) 3 teaspoon ginger paste 2 teaspoons turmeric 5 shallots, a handful of coriander the juice of 2 limes a splash of oil.
Place all the ingredients in a food processor and blitz it on high till it creates a fairly smooth paste. Divide up into 2 portions and freeze or use it right away - stores in the fridge for up to 3 days. It couldn't be any easier - it will defrost within a few hours and once your paste is made the base of many Malaysian curry's is done - so it creates a quick and easy tea!!