Directions

1. Chop the red peppers into large chunks and remove the stalks from the chillies.

2. Grill / roast the peppers and chillies on a high heat (we had the Ninja Grill set to 210°C) for around 20 minutes - you want these nicely charred.

3. Transfer the peppers & chillies to a small food processor and add the garlic cloves, olive oil and salt. Blend to create a paste.

4. That’s it! This can now be used as a firey marinade, or as a base for sauces.

To make a coconut curry sauce

1. We use around 50-60g paste per portion. Again - adjust this to suit your taste. Heat the paste in a pan and add around 100ml coconut milk per portion. Heat it through and serve with your protein of choice. Enjoy!