I kept on having to avoid recipes with curry paste in, as all the pastes had a ton of garlic and onion in it. It freezes really well too, so I tend to divide it up into smaller containers and pop it into the freezer for when it is needed.
Ingredients
- 3 tbsp Lemon Juice
- 3 tbsp Lime juice
- 2 tbsp Garlic Infused Olive oil
- 1 tbsp Maple Syrup
- ½ tsp Ground Coriander
- ½ tsp Ground Black Pepper
- 1 tsp Ground Cumin
- 2 tsp Ground Ginger
- 1 tsp Ground Turmeric
- 1 tsp Asafoetida
- ½ tsp Sea Salt
- 1 Red Bell Pepper, seeds removed and chopped
- 2 Red Chilli, seeds removed and chopped
- 1 Stalk Lemongrass, root and tip removed, remainder chopped
- 6 Spring Onions, green parts only, chopped
- 1 Medium Lime, zested
Utensils
- Small Bowl
- Food Processor, with a small bowl
Method
- In a small bowl combine the Lemon juice, Lime juice, Garlic infused olive oil and Maple Syrup. Stir to combine and leave to one side
- Place all the remaining ingredients into the small bowl of your food processor. Blend until finely chopped. You may need to scrape it down to avoid pieces trying to escape.
- With the blender still running very slowly pour the combined liquids into the food processor and blend until fully combined. Done, that was easy!
