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Ingredients
- Serves 6
- 2 green chillies, chopped with the seeds in
- Zest & juice of 2 limes
- 6 cloves garlic, peeled and chopped
- 6 sticks lemongrass (outer leaves removed), finely sliced
- 75g coriander
- 2 tbsp dried curry leaves
- 2 tsp turmeric
- 1 large onion, peeled and chopped
- Big knob ginger, peeled and sliced
- 1 tbsp fish sauce
- 3 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tbsp brown sugar or maple syrup
- 1 tbsp coconut oil
- Salt & pepper
- 1 tin coconut milk
- 400ml stock or water
- 6 chicken breasts, diced into chunks
- lots of fresh coriander, chopped, to serve
In a blender, blitz everything in the list above up to and including the brown sugar/maple syrup, till it forms a smoothish paste. Next, heat the coconut oil in a large saucepan, add in the paste and fry gently till fragrant before adding the coconut milk and the stock. Bring to a simmer and cook for about 20 minutes before adding the chicken. Simmer gently till the chicken is cooked through – about 10 minutes. To serve, sprinkle with chopped coriander.
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