Recipe Inspiration

Ingredients...

Curry Paste

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

Curry

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

Method...

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

Chefs Tip

Garnish with fresh lime wedges for extra freshness!