Prepare this curry sauce as a base recipe to make some speedy meals through the week. Just put aside an hour on Sunday and thank yourself later
Nutrition: per 100ml
In a food processor, blitz together the deseeded and finely chopped red chilli, garlic cloves, lemongrass stalk, shallots, ginger, coriander, light brown soft sugar and salt. The mixture should be very finely chopped.
Heat the coconut oil (or sunflower oil) in a frying pan over a medium heat. Stir in the onion, ground turmeric, mild curry powder, ground coriander, ground cumin and a pinch of salt. Cook for 8-10 mins until beginning to soften. Mix in the paste and fry for 5-7 mins, until very fragrant.
Pour in the coconut milk and chicken stock. Bring to a gentle simmer and cook for 20-25 mins until reduced slightly and thickened. Season with up to 1 tsp fish sauce. Will keep chilled for up to four days.
Use this to make our meatball & chickpea yellow coconut curry and our coconut rice with prawn stir-fry.
