Basil And Chilli Stir Fry Paste - cooking recipe

Ingredients

3 cloves garlic, crushed
1 tablespoon ginger, minced
1 bunch fresh basil
3 small red chilies, minced
10 ml lemon juice

Preparation

Combine garlic and ginger.
Wash basil, shake off excess water and pluck leaves from the stalks.
Remove seeds from chillies and chop roughly.
Leave seeds in for a hotter paste.
Mix all ingredients together to make a smooth paste.
Add lemon juice and mix through.
Decant and refrigerate.
Makes about 250g.
Note: To make stir-fry us 30g of paste per 500g meat and/or vegetables.
For a more authtentic touch add 1 teaspoon brown sugar and a dash of oyster and fish sauce just before serving.