Ingredient

Paste

• 1 tsp cumin
  
• 1 tbsp coriander
  
• 3 long green chillies
  
• 2 garlic cloves
  
• 1 inch of galangal (or ginger) peeled
  
• 2 stalks of lemongrass
  
• 1/2 bunch of coriander stems, roots and leaves
  
• 1 tbsp peanut oil
  
• 1/2 tsp shrimp paste
  
• 1 tbsp brown sugar
  
• 3 spring onions
  
• Juice of 2 limes

Curry

• 400ml can of coconut cream
  
• 250ml chicken stock
  
• Chicken thighs cut into bit sizes
  
• 2 tbsp fish sauce

To serve

• 1/2 white rice
• Coriander
• Limes, as wedges
• Green chilli, chopped
  
• Cashews, crushed
  

Method

1. Blend all curry paste ingredients together. (curry paste can store for up to 1 week)
   
2. Place in a wok (or large saucepan) on medium heat.
   
3. Add all the curry paste. Stir for 2-3 minutes until fragrant.
   
4. Add coconut cream and stock, stir till combined and simmer.
   
5. Add chicken, simmer for 5-10 minutes.
   
6. Add fish sauce and stir to combine.
   
7. Serve with white rice, coriander, chillis, cashews and squeeze of lime.