All-purpose curry paste

Ingredients:

• 1 garlic bulb, cloves removed
• 4 stalks lemongrass, sliced
• 5-8cm knob ginger, peeled
• 5-8 red chillies, deseeded and roughly chopped
• 2 Tbsp (30ml) tomato paste
• 5 dried lime leaves
• 1 Tbsp (15ml) ground turmeric
• 3 Tbsp (45ml) each coriander and cumin seeds
• Salt and milled pepper
• ¼ cup (60ml) canola oil

Method

1. Combine all ingredients except seasoning and oil in a food processor and blitz until smooth. Season.
2. Heat canola oil in a pan over medium heat and fry paste for 8-10 minutes or until fragrant.
3. Spoon into a jar, cool and seal.
4. Store in the fridge for up to 3 weeks. 

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