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Sauces

Green Curry Paste

Ingredients

Ingredients

4-6 large fresh green chilies
small palm of black peppercorns
1 teaspoon turmeric
2 small brown onions (chop them up)
1 tablespoon of chopped garlic
2 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon Laos powder
2 tablespoons chopped fresh coriander plant, root and leaves
1 teaspoon salt
2 teaspoons chopped lemon rind
1 tablespoon oil
2 teaspoons of shrimp paste

Remove the stems of the chilies as they really don't taste very nice! Keep the seeds in if you want a very hot curry paste (thai-curry hot!). However, if you want a milder paste take the seeds out. Break the chilies into pieces and put them into a blender together with all the other ingredients. Blend to a smooth paste - to do this you'll have to make sure to stop the blender regularly and push the ingredients down into the blade (don't do this while its going please!).

You may find you need to add some water or oil. If you don't have a blender you need to use a mortar and pestle. Grind the dry ingredients to a fine powder. Transfer to a bowl and add the liquid ingredients ensuring you create a small paste.

300g/11oz white fish fillet, such as cod, cut into chunks
30ml/2 tablespoon red curry paste
1 egg
2 tablespoons fish sauce
1 tablespoon of granulated sugar
2 tablespoons of cornflour
3 kaffir lime leaves, shredded
1 tablespoon chopped coriander 50g/2oz green beans, finely sliced
oil for frying
Chinese mustard cress, to garnish Cucumber relish
4 tablespoons thai coconut or rice vinegar
4 tablespoons water
50g/2oz sugar
1 head pickled garlic
1 cucumber, quartered and sliced
4 shallots, finely sliced
1tablespoon finely chopped root ginger

To make the cucumber relish, bring the vinegar,water to the boil. Stir until the sugar dissolves, then remove from the heat and cool. Combine the rest of the relish ingredients together in a bowl and pour over the vinegar mixture. Combine the fish, curry paste and egg in a food processor and process well. Transfer the mixture to a bowl, add the rest of the ingredients, except for the oil and garnish, and mix well. Mould and shape the mixture into cakes about 5cm/2in in diameter and 5mm 1/4inch think.