Ingredients

500 ml best quality double cream

1 tsp sea salt flakes

Green curry paste ingredients

1 garlic clove

1 cm slice of ginger

1 or 2 red birdseye chillies

1 stalk of lemongrass, remove the outside 2 layers

2 lime leaves

20g coriander

1 tbsp neutral flavoured oil

Method

1. Pour the cream into the butter churn and leave at room temperature for 2 hours.

2. Churn the butter. It will thicken, then look like scrambled eggs, then the churning will become very easy as the butter separates from the buttermilk. This will only take 5 minutes if you’ve left the cream out for 2 hours first.

3. Pour the buttermilk and butter through a sieve into a clean bowl. Sieve the buttermilk again and store in the fridge for another recipe.

4. Wash the butter in iced water, changing the water several times until the water remains clear. This will remove the remaining buttermilk and prevent the butter from spoiling.

5. Chop the curry paste ingredients and blend to a fine paste. Add the salt and a large tablespoon to the butter and mix thoroughly.

6. If you have butter paddles, soak them in cold water and then pat the butter into a rectangle. Cover with greaseproof paper and store in the fridge for up to 2 weeks or the freezer for 1 month. If you don’t have paddles, roll the butter into a sausage shape in greaseproof paper.