for 5 dl

Curry paste

2 bunch	coriander, roughly chopped
1 bunch	Thai basil, roughly chopped
80 g	ginger, coarsely chopped
4	shallots, coarsely chopped
1	organic lime, zest peeled with a peeler
4 stick	lemongrass, core roughly chopped
8	kaffir lime leaves (Thai-Kit), roughly chopped
5	green chillies, deseeded, roughly chopped
6	garlic cloves, coarsely chopped
1 ¼ dl	fish sauce
4 tbsp	coarse cane sugar
2 tsp	ground cumin
2 tsp	ground coriander seeds

How it's done

Curry paste

Place the coriander in a blender along with all the other ingredients, puree until smooth. Transfer the curry paste to the clean, warm jars.

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