Difficulty: Easy - for beginners
2 stalks of lemongrass
4 spring onions
3-4 fresh green chillies
3 garlic cloves
5cm piece of fresh root ginger
1 bunch fresh coriander
8 lime leaves (fresh or dried)
1 tsp. coriander seeds
3 tbsp. soy sauce
1 tbsp. fish sauce
First trim the lemongrass stalks, discarding the outer leaves. Bash a few times with a rolling pin to release the flavour. Trim the spring onions and de-seed the chillies (unless you want a very spicy curry). Peel the ginger and garlic cloves and roughly chop. Reserve a few sprigs of coriander and put the rest in a food processor with the lemongrass, spring onions, chillies, ginger, garlic, coriander seeds and lime leaves. Whizz until everything is finely chopped. Pour in the lime juice, soy and fish sauce and whizz again until it forms a smooth paste.
If you prefer or if you donâ€™t have a food processor, chop everything finely and blend together using a pestle and mortar.
If you are not using it immediately, store in a jar in the fridge for up to 3 weeks.
To create your green curry, use the ingredients of your choice â€“ prawns or chicken work really well. Add the curry paste and cook for half a minute before adding about 400ml of coconut milk. Taste and add more lime juice or soy sauce if required. Serve with fragrant rice and sprinkle with the rest of the coriander leaves.