Making Thai Green paste.

So easy and makes for a really quick easy meal. Prepare the paste in advance and then freeze it in roughly two tablespoon size batches - two tablespoons is enough for two. Cook up some prawns or chicken in the paste with about kafir lime leaves - ensuring thoroughly cooked. Add a tin of coconut milk (reduced fat) and heat through. Do not get too hot as the coconut milk may split. Serve with boiled rice - takes as long as the rice takes to cook.

So for the paste...
In a food processor, blitz up the following:
4 sticks of lemongrass (cut into small pieces first unless you have a hardcore food processor!)
10 green chillies (I leave the seeds in but you can remove)
10cm chunk of ginger (peeled and cut into small chunks)
10 cloves of garlic
Juice and zest of one lime
2 table spoons of Thai fish sauce
2 teaspoons of cumin
2 teaspoons of coriander
Salt and pepper.
Blitz with a bit of oil to make a paste.
Add 200g of fresh coriander. Blitz again.

Done.