© Lee Harvey 2020–21


Main Content


180ml full-fat milk
1 tbsp coriander seeds (use coriander powder if seeds not available)
1 tsp cumin seeds (use cumin powder if seeds not available)
1 tsp black peppercorns
4 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
3cm  piece of fresh ginger, peeled and finely chopped
2 garlic cloves finely chopped
handful of fresh coriander, leaves and stalks (and washed roots if available)
2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried lemon grass or half a lemon juiced)
1 lime, grated zest and juice
6 kaffir lime leaves, torn into pieces (or add the zest of an extra lime)
1 tsp Thai fish sauce
1 tsp light soy sauce
2 tbsp olive oil


1. Grind the corriander, cumin and pepper as finely as possible (sieve out the husks if desried)
2. Put all the incredients into a blender and pulverise to a paste.
3. Use immediately of store in a sterilised jar in the refrigerator for up to a month.





Time: 15 minutes preparation

Requires: Blender (and grinder/pestle and mortar if using seeds)