Ok here’s the recipe, I make this base sauce.
This recipe makes enough to fill a 500-ml (18 fl oz) Kilner Jar (the ones with a rubber seal and a clamp). STored thus it will kep for up to three weeks in the fridge. It’s not worth making less as the processing of the paste is difficult with a smaller amount of ingredients.
90g/3.5 oz coriander leaves, stalks and roots
40g/1.5 oz mint leaves
8 garlic cloves, peeled
2 tsp ground cumin
1 tsp sugar
1 tsp salt
75ml/3 fl oz lime or lemon juice
5-10 green chillies, deseeded if preferred (the seeds make the paste hotter)
100 ml/4 fl oz creamed coconut
Puree all the ingredients together in a blender until smooth.