6 cloves of garlic, peeled
5 red chillies, deseeded
100g root ginger, chopped
3 lemongrass stalks, trimmed and finely chopped
150g shallots, peeled and roughly chopped
25g ground turmeric
50ml vegetable oil
1.5kg skinless chicken thighs, diced
100ml vegetable oil
300g white onions, peeled and finely sliced
1 cinnamon stick
4 kaffir lime leaves
40g Essential Cuisine Asian Master Base
40g Essential Cuisine Asian Aromatic Base
700ml coconut milk
150ml cold water
50g palm sugar, use brown sugar if unavailable
50ml fish sauce (optional)
100g fresh coriander, roughly chopped
1. First make the curry paste by blending all the ingredients together in a food processor until a fine paste is achieved
2. To make the curry, heat the vegetable oil in a suitable pan over a medium heat. Add the curry paste and fry for 1-2 minutes or until fragrant, add the onions and cook for a further 5 minutes, regularly stirring
3. Add the diced chicken to the pan and stir to coat the chicken with the curry paste, add the cinnamon stick, coconut milk, water, sugar, fish sauce, lime leaves, Essential Cuisine Asian Aromatic Base and Essential Cuisine Asian Master Base
4. Bring to the boil, reducing the heat and simmer for 30-40 minutes until the chicken is thoroughly cooked and tender
5. Stir in the coriander, serve with herbed rice
Garnish with fresh lime wedges for extra freshness!