Cuisine
Time
45 min mins
Servings
4 people people
1. To make the curry paste, put the garlic, chillies, lemongrass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little vegetable oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
2. Heat the vegetable oil in a heavy-based pan, pour a teaspoon of oil, and dry roast the spices until fragrant. Tip in the curry paste and stir over medium heat for a few minutes until fragrant. Start adding the coconut milk, two tablespoons at a time, let it simmer for 20 minutes.
