- 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
- Place the paste ingredients into the blender jug and cover.
- 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.
- 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.
- 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.