Making Thai green curry paste

10-12 small green chillies
10cm of ginger
4 sticks of lemongrass
10 cloves of garlic
2 large bunches of coriander
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoon of turmeric
Salt & pepper
Enough oil to make a paste

Roughly chop everything and add to a food processor. Blitz with the oil to make a paste. Devide into 12 and freeze

Heat one portion in a pan with five lime leaves, a squeeze of fresh lime and a teaspoon of Thai fish sauce. Add prawns, chicken, vegetables - what ever takes your fancy - and cook through. Add a tin of coconut milk and heat until hot. Remove lime leaves and serve with rice.