BASIL AND CHILLI STIR FRY PASTE

Steps:

• 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.