• 2 bunches of coriander (including the root)

  • 1 good sized knob of fresh ginger (at least 50g)

  • 4 cloves of garlic

  • 4 spring onion

  • 4 long green chilies

  • 2 tbsp turmeric powder

  • 2 tbsp fish sauce

  • 2-4 tbsp light olive oil


  • 1.

    Wash and thoroughly dry the coriander, making sure the roots are clean then roughly chop and place in the blender.

  • 2.

    Add the peeled garlic, peeled ginger, chopped chillies including seeds, roughly chopped spring onions and begin to blend (depending on the size of your blender you may need to do this in batches).

  • 3.

    Once the chunkiest ingredients are blended to a paste you can add the turmeric, fish sauce and olive oil then blend until all combined.

  • 4.

    Pop this mix in an airtight container in the fridge and it will keep for at least 7 days.


For more information and recipes from this series, click on the following link

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