✤2 tbsp olive oil, divided
✤2 large green chilies, stems & seeds removed
✤1 clove garlic, roughly chopped
✤1 lemongrass stalk, roughly chopped (~33g)
✤2 lime leaves (or zest of 2 limes)
✤3 cm piece of ginger root, peeled & chopped
✤1 shallot, chopped (~50g)
✤A few leaves of fresh cilantro
✤1 lime, juiced
✤ salt & pepper, to taste
✤300g cooked Jasmine rice, 1 day old or chilled at least 4 hours
❖In a blender or food processor, add 1 tbsp of oil with the rest of the ingredients except for the rice. Blend until smooth.
❖In a large frying pan or wok, heat the other 1 tbsp oil over medium-high heat. When hot, add the blended curry paste and stir over the heat for 2 minutes. Add the rice and cook for 4-5 minutes, stirring constantly, until mixed well and heated through. If necessary, add a dash of oil to prevent rice from sticking. Adjust seasoning as desired.
