Ingredients

For 2 people 

2 chicken thighs

1 tin of coconut milk

5 kaffir lime leaves

1 tsp fish sauce

1 handful of fresh coriander

Fried onions 

Basmati Rice

1 chicken stock cube

1 tbsp palm sugar

Fresh veggies of your choice (we chose green beans and flat, Tuscan kale)

2 tbsp vegetable oil

For the paste

Juice of ½  lemon

Juice and zest of 1 lime

1 big red fresh chilli

2 big dried red chillies 

1 shallot

5 cloves of garlic (crushed)

1 thumb sized piece of ginger (sliced)

2 lemongrass stalks (sliced)

1 tbsp coriander seeds

1 tbsp cumin seeds

1 ½ teaspoon of shrimp paste

Pinch of salt

Method

Start by preparing your red thai chilli paste. Gently fry the cumin and coriander seeds in a pan over a gentle heat until you can start to smell fragrant spices. Then grind into a powder (using a spice grinder or pestle and mortar). Meanwhile add chillies, garlic, salt, lemongrass, lemon juice, lime zest & juice, sliced shallot, ginger, coriander & cumin seeds to your food processor or pestle and mortar and combine to a paste (Our tip is to food process to combine first then follow by pestle and mortar to pound every bit of flavour out) Now add your shrimp paste to the mixture and stir. Your curry paste is ready!

Remove the skin and bones from your chicken thighs and slice into chunks. Heat your oil in a hot wok and add half of your curry paste (the rest can be put into a jar and kept in the fridge until next time). Once the paste starts to separate from the oil and smell fragrant add your chicken and colour on the outside (but don’t cook through) .

Now add your palm sugar, coconut milk, fish sauce, lime leaves and stock cube. Let simmer for 15 before adding your veggies and cooking for another 3-4 minutes.

Meanwhile cook your rice.

Serve in big bowls; top the rice with fried onions and finish the curry with fresh coriander and a squeeze of lime!