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  • ½ bunch coriander (root, stalks & leaf)
  • 3cm piece ginger, peeled & roughly chopped
  • 3 stems lemon grass, trimmed & thickly sliced
  • 4 cloves garlic, peeled
  • 1 red onion, roughly chopped
  • 2 red chillies, roughly chopped
  • 1 lime, rind peeled into strips using a peeler & flesh juiced
  • 4 peppercorns
  • 100ml peanut or vegetable oil
  • 425ml can coconut cream
  • 425ml can coconut milk
  • 350ml good chicken stock
  • Lime leaves
  • 3 chicken breast fillets, thinly sliced diagonally
  • 2 tbs fish sauce
  • Lime juice
  • 2 tbs brown sugar
  • ½ cup coriander leaves


  1. Place the paste ingredients into the blender jug and cover.
  2. Select speed 5 (Liquify) and process for 1-2 minutes until the paste mixture is finely chopped, scraping down the sides of the blender during the chopping if necessary.
  3. Heat the coconut cream, milk and stock in a medium sized saucepan and bring to a gentle boil. Add 2 tbs of the spice paste* and lime leaves. Simmer uncovered for 5 minutes, stirring occasionally.
  4. Add the chicken strips, fish sauce, lime juice and brown sugar. Simmer gently uncovered for 3-4 minutes. (Do not boil or the chicken will become tough.) Add the coriander leaves and serve.


  • Thai curry paste, freeze the remaining cup paste for up to 6 months in ice cube trays. To use simply defrost for 15 minutes.
  • Lime leaves available fresh from good fruit and vegetable merchants or Asian food stores. They can be frozen for up to 3 months.