Use this as a basis for any thai green curry – simply fry a little off, add some stock, place in your shredded chicken (or if using raw, cut into strips and add), then finish with coconut milk and vegetables, and serve with a garnish of coriander.
2 lemongrass stalks, tough outer layers removed
3 chiles, seeds removed
1 large shallot, chopped
4 garlic cloves, peeled
1 (3-inch) piece ginger, peeled, thinly sliced
1 (2-inch) piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
1 kaffir lime leaf, very finely chopped (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
Put all ingredients into a powerful blender and blend until you have a paste. Can store in the fridge for 3 months.