Ingredients
• 6 spring onions, trimmed
• 3 stalks fresh lemongrass, trimmed to white flesh
• 2 red bell peppers, deseeded and stalk removed
• 2 heads of garlic, cloves peeled
• 75g ginger, peeled
• 50g coconut or brown sugar
• 3 tbsp tamarind concentrate paste
• 2 tsp ground cinnamon
• 1 tsp chilli flakes
• 1 1/2 tsp ground tumeric
• 1 tsp ground coriander
• 1 tsp sea salt
• 1/2 tsp ground cloves
Method
- Place all the ingredients in a food processor and blend until almost smooth.
- Store in a clean, tightly covered container in a refrigerator for up to 1 week.
- Add a spoonful to coconut milk to create a curry sauce or use to marinade proteins like chicken or tofu.
