This Mild curry paste is used for our chickpea and pumpkin curry and our Thai style curries. The curry can easily be made hotter by adding chili or a larger quantity of paste.
1 tub of good quality yellow curry paste
1 bunch Thai basil
1 bunch mint
1 bunch coriander
I head of garlic
1 head of ginger
3 long red chili (optional)
1 small bottle sweet chili sauce
Sautee garlic, ginger, and optional chili together in a pot until the garlic is golden brown and soft.
Pick the leaves off the herbs, keep the coriander stalks but discard the other stalks. Add to the garlic ginger mix.
Put the tub of curry paste into a food processor and add the sweet chili garlic, ginger and herbs to the processor and blend for 15-10 minutes, until a you have a smooth paste.