Directions

Paste

1. You'll need a small food processor or nutri-bullet style maker to make this paste.

2. Firstly, heat a good non-stick frying pan over a low-medium heat. Add the coriander and cumin seeds and allow these to dry roast for 5-8 minutes. Ensure the heat is not too high as you don't want to burn them.

3. Grate the rind off and juice the limes.

4. Peel and chop the shallots, lemon grass, garlic, ginger and chilli and add to the blender.

5. Add the oil, lime juice & rind plus the paprika and roasted seeds. Blitz until smooth.

6. Return to the frying pan, over a medium heat. Add the paste and allow to cook through with a lid covering. Again, don't have the heat too high as you don't want to dry the paste out.

7. Add a little more oil if you need and then allow it to cool.

Curry

1. Heat the oil in a good sized frying pan / wok over a medium heat.

2. Add the prawns / basa / chicken and cook for 2-3 minutes (for prawns & basa) or 5-8 minutes (for chicken).
   

3. Add the beans / broccoli and spring onions. Fry for 2-3 minutes.

4. Add the paste to the pan and combine with the prawns / basa / chicken.

5. Add the coconut milk and continue to stir over a medium heat. Allow to simmer for 5 minutes.

6. If you prefer a thicker sauce, use a teaspoon of arrowroot mixed into 15ml cold water and add to the sauce. Allow to cook for a further 5 minutes.

7. Serve! We would have this with broccoli / cauliflower rice, fried kale, or a simple bag of mixed salad leaves.