S P I C Y H E R B PA S T E Mehrunnisa always has a tub of this Asian style paste in her fridge or freezer. If you don’t have quite everything in her list, use what you have, and vary the quantity of chilli to your taste. The salt here is quite high, as you will only use a couple of tablespoons of paste each time you cook, but reduce it if preferred.
2 banana shallots 2 inch knob of ginger 3 fat garlic cloves 2 lemongrass stalks 25g fresh red or green chillies 75g coriander leaves, stalks & roots 1 tbsp coriander seeds 1 tbsp coarse/flaky salt 1 tsp turmeric 2 tbsps honey Juice of a lemon 2 tbsps sunflower oil
1. Peel and trim fresh ingredients as needed. Toast coriander seeds in a small dry frying pan for a few minutes until a shade darker and aromatic. 2. Place all ingredients except sunflower oil in a food processer. Pulse it to break the ingredients down, then process for at least a minute to achieve an almost smooth paste. Now trickle in oil whilst processing some more. 3. Halve the paste to store some in a jar for immediate use and the remainder in the freezer for the future. It will keep for several days in the fridge or several months in the freezer. 4. To use: Fry for a few minutes to take the edge off the raw shallot and garlic, then add chicken stock or coconut milk and whatever vegetables or leftover meat you have for a quick and easy soup or curry. For extra body add noodles, or serve with rice.
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