This curry sauce is ridiculously easy to make- you literally chuck all the herbs and spices into a blender and your sauce is done. Then all you need to do is fry some chicken (or prawns or tofu) along with whatever veggies you like and add the sauce. Bring to the boil and then simmer for 5-10 minutes. And that’s it. So much tastier and vibrant than buying a ready made paste from the supermarket shelf plus the girls love popping all the ingredients in the blender and watching it whizz around and magically change into the most glorious green sauce.
Makes enough for 2 adults and 2 children
3 spring onions, roughly chopped
3 garlic cloves, roughly chopped
15g fresh ginger, prepped weight
1 heaped tsp curry powder
25g fresh coriander, stalks and leaves
25g fresh spinach leaves
2 tsp soy sauce
2 tsp fish sauce
1 x 400g tin full fat coconut milk
Put all the ingredients in a blender and blitz to a purée. Serve as described above with a squeeze of lime.