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For the curry paste
5cmpiece of ginger
2kaffir lime leaves -see notes
juice of ½ lime
1 ½tablespoonfish sauce
1teaspoonpalm sugaror raw sugar
For the Curry
1can coconut cream(400g/13oz)
1handful fresh coriander
Start by making the curry sauce.
Peel the onion and cut it in half. Place it cut side down in a large frying pan and place over a medium heat. Leave it for about 5 minutes until it is a dark golden brown colour.
Peel the garlic and ginger.
Place the onion, garlic and ginger into a food processor. Add the remaining curry paste ingredients into a food processor and whizz until you have a rough paste.
If you are finding it hard to get the paste consistency, add two or three tablespoons of your coconut cream.
Cut the chicken into small bite sized pieces and set to one side.
In the frying pan you cooked the onion in, add the sesame oil and the vegetable oil and then empty in your curry paste. Fry it gently over a low heat until everything is starting to smell amazing! About 4 minutes.
Add the chicken pieces and stir well to coat the chicken.
Cook for 5 minutes and then pour in the coconut cream.
Bring to the boil and then simmer for 5-10 minutes until your chicken is cooked through (the exact time will depend on how small you cut your chicken)
Serve with jasmine rice and plenty of fresh coriander.
I buy my kaffir lime leaves in a packet in the fruit and veg section of the supermarket. They freeze amazingly well, so once I have used what I need I just freeze the packet and then grab them from frozen when I need them.