For the paste/sauce

4 garlic cloves
2 shallots
2 oz. ginger
2 lemongrass stalks
3 bird’s eye chillies, chopped (with the seeds)
½ bunch fresh coriander with stalks (roughly ½ oz. or 15 grams), plus extra for garnish
½ bunch fresh Thai basil (10 grams)
1 tbsp. sesame oil
¼ tsp. ground cumin
2 tbsp. fish sauce
½ lime, juiced
1 tin coconut milk
1 tbsp. soy sauce
1 tsp. demerara sugar
6 kaffir lime leaves (fresh or dry)

For the chicken

1 tsp. salt
1 tsp. pepper
12 oz. boneless chicken breasts and/or thighs, chopped
1 tbsp. sesame oil

Veggies

1 red bell pepper
6 oz. baby corn

1. Chop the garlic, shallots, ginger, lemongrass stalks, chillies, coriander and basil.
2. Place a large pot over a medium heat. Add the 1 tbsp. sesame oil. Once heated add all the chopped ingredients and cook for 5 minutes or until soft.
3. Next, add the cumin, fish sauce and lime juice. Stir and cook for another 3 minutes. Stir in half of the coconut milk and bring to a boil.
4. Remove from the heat and pour everything into a blender. Blend on high speed for 2 minutes. Everything should be smooth and form a runny paste.
5. Tip the paste pack into pot and place back on the heat. Add the remaining coconut milk, soy sauce, sugar and kaffir lime leaves. Stir and leave to simmer for 5 minutes.
6. In the meantime, season the chicken with salt and pepper. Place a large frying pan over a high heat and add the sesame oil. Once the oil is heated, brown the chicken in the frying pan. (Do not cook completely – the chicken should be slightly pink inside). Next, add the chicken with the juices into the curry sauce. Stir and simmer for 3 minutes.
7. Next, roughly chop the vegetables and add to the pot. Simmer for a further for 5 minutes or until the chicken is cooked through.
8. Serve with rice, fresh coriander and lime wedges. For extra heat, serve alongside some chopped chillies. Enjoy!