• To make proper curry paste, one should use a pestle and mortar, but if you don’t have one, a blender will do. Soak 10 small dried red chillies in water until soft, then remove and discard the seeds. Combine the chillies with 45ml (3 tbsp) chopped red onions, 2 chopped garlic cloves, 15ml (1 tbsp) chopped fresh ginger, 45ml (3 tbsp) chopped fresh lemon grass, zest of 1 lime, 30ml (2 tbsp) chopped fresh coriander, 5ml (1 tsp) coriander seeds, 5ml (1 tsp)cumin seeds, 2,5ml (½ tsp) fish sauce and salt to taste and pound (or blend) until you have a smooth paste. Add a little water if necessary (only if using an electric blender). Spoon into a sterilised jar and refrigerate until ready to use.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com