Green Curry Paste

• About 15 green chilli peppers, seeded
• 1 head of garlic – about 8 clov

Put all the ingredients into a blender or food processor and whizz until smooth. Alternatively, you can pound everything together in a pestle and mortar. The paste will keep in an airtight container in the fridge for up to 4 weeks.

The hotness will vary according to the heat of the chillies and you can add some seeds if you like it very hot.