Paste
1 tub May poi yellow curry paste
100mls sweet chili sauce
1 bunch Thai basil
1 bunch Vietnamese mint
1 bunch coriander
8 cloves garlic
1 bulb of ginger (peeled)
2-4 long red chillies (depending on hot you would like it)
(The paste will last up to 3 months in a sealed container in the fridge please note if the use by date on the paste is a shorter time this will affect the length of time you can keep the paste)
Curry for family of 4
1-2 diced brown onions
2 grated cloves of garlic
400g diced butternut squash
1-2 small tins of chick peas
100g green beans, broccoli or snow peas for colour)
300ml Coconut milk (recommend the Kara UHT)
2-4 TBS curry paste above (or more if you like a hotter curry)
2 TBS Veg oil
50ml soy sauce
(Always taste the curry paste before adding to food as a lot can affect the heat of the paste like the chillies, garlic and Asian
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