This is one of my 'stock' bi-weekly meals. We enjoy it so much and every time it is different. I am a fan of hot 'stuff', but the following recipe may need toning down a little if you're a bit shy of chillies! Use 2 tbsp of the paste to make your curry see: Thai Green Curry Recipe The following recipe is for 2 people.

Thai Green Curry Paste

4 green chillies

4 roughly chopped spring onions - you don't have to chop em, but they sometimes get stuck in the food processor!

2 large garlic cloves

1 thumb's length of fresh ginger root, peeled and roughly chopped

1 stalk of lemon grass, peeled and roughly chopped

2 tsp ground coriander

1 tsp cumin

1/2 tsp salt

2 tbsp chilli oil

Deseed the chillies and roughly chop all the other ingredients. Place in a food processor or hand held chopping device. Whizz and blitz until everything goes green and all the ingredients are finely chopped. Finally add the chilli oil and give a quick blast, this just binds it and adds extra spice, if you're frightened of it just use plain vegetable oil.

This will keep for up to a week in the fridge, if you make too much ( you only need 2 tbsp for the curry ) then put the rest in a twist of cling film and use it next week!