This fragrant curry paste is a perfect base for chicken, vegetable and fish curries. Here, Valli Little has used it in a chicken and eggplant curry with absolutely tasty results. Ingredients 2 lemongrass stalks (white part only), chopped4 Asian (red) eschalots, chopped2 tbs finely grated ginger6 long red chillies (seeds removed from half), chopped6 garlic...Read More