Thai Chicken Curry

Cooking time- 45 minutes
Preparation time-45 minutes
Serves 6

12 chicken thighs skinned and boned.

For the Paste:
1 bun lemon grass
100g garlic
8 birds eye chili
100 galangal
1 bunch coriander
1 bunch basil (add at the end)
200 ml soya
50 fish sauce
2 limes (add at the end)

– Crush and chop the herbs and place in a blender, blend to a rough paste, add the liquid and place in a sauce pan to reduce by ¾, blend again till is smooth then blend in the basil and lime. The paste you can keep for a couple of weeks

6 shallots
2 chili
4 cloves of garlic
3 Kaffir lime leaf
1 red pepper
1 green pepper
1.5 lts chicken stock (if skinning and boning chicken yourself use this for the stock)
1 tin coconut milk

In a large pot on a high heat, seal off the chicken thigh so its get a nice brown colour, remove from the pot and add all the vegetables to deglaze the flavour left from the chicken.
Cook the vegetables unil they are still a bit crisp & add 2 generous spoons of your home made paste, mix well, add the chicken and stock then bring to the boil and reduce to a medium heat to simmer for 40 minutes.

Just before serving add a bunch of chopped spring onion and coriander to the pot. Best served jasmine or coconut rice.