1 x large shallot, roughly chopped
3cm/1.2 in piece Ginger , peeled and roughly chopped
8 x bird’s-eye chillies, roughly chopped
3 x garlic cloves
3 x kaffir lime leaves, roughly chopped
1 x tbsp soy sauce
2 x tbsp fish sauce
1 x tsp shrimp paste
4 x tbsp tomato purée
1 x tbsp paprika
1 x tbsp ground cumin
1 x tbsp ground coriander
½ x tsp ground cinnamon
½ x thumb of fresh root tumeric
¼ x tsp ground nutmeg
¼ x tsp ground cloves
3 x chicken breasts diced
3/4 x can of coconut milk
1.5 x tbsp fish sauce
1. For the paste, place all the paste ingredients into a food processor and blend to a smooth paste. Place half of the paste in a large bowl and add the diced chicken – Marinate overnight.
2. For the curry, heat a wok until hot, add oil and the rest of the paste and heat, before adding the chicken, with the rest of the paste. Stir fry until the chicken is cooked. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
3. Add fish sauce to the curry, to taste.
4. Serve with Basmati rice
You’ll love this curry and it’s a hot one!!