2 large green chilis
1 garlic clove, peeled and roughly chopped
1 lemongrass stalk, roughly chopped
2 kaffir lime leaves
3 cm piece of fresh ginger, peeled and chopped
small bunch of coriander
1 shallot, peeled and chopped
juice of 1 lime
300g cooked basmati rice, preferably day old or chilled at least 4 hours
sea salt and freshly ground black pepper
Lime wedges to serve
First make the curry paste. Put all the ingredients into a food processor or blender with 1 - 2 tbsp veg oil, a pich of sea salt and ground pepper and blitz until smooth.
Place a large frying pan or wok over medium - high heat and ad 1 tbsp veg oil. When hot add the curry paste and stir over heat until aromatic (2 - 3 minutes).
Add rice to pan, stir well and cook for 4 - 5 mins until rice is heated through. If necessary add another tbsp veg oil to prevent rice from sticking to the pan.
Serve with lime wedges.
Excellent with Sticky Wings and Stir Fried Green Beans