Simple Thai Chicken Curry
2 garlic cloves, peeled
1 onion, quartered
1 lemongrass stalk, halved
2.5cm/1in piece fresh root ginger, peeled and halved
2 fresh red chillies
a few fresh coriander (cilantro) sprigs plus extra to garnish
grated zest and juice of 1 lime
2 tbsp coconut oil
6 skinless chicken breast fillets
3 tomatoes, chopped
2 tbsp Thai fish sauce
900ml/1½ pints/3⅔ cups coconut milk
salt and ground black pepper
1 Put the garlic, onion, lemongrass, ginger, chillies, coriander, and lime zest and juice in a food processor or blender and blitz to a thick aromatic paste.
2 Heat the oil in a wok or deep frying pan over a medium heat. Add the spice paste and cook for 3–4 minutes, stirring constantly to prevent the mixture burning.
3 Cut the chicken into large pieces and add them to the wok. Stir into the spice mixture and cook for 5 minutes, stirring occasionally.
4 Add the tomatoes, fish sauce and coconut milk. Reduce the heat, cover the pan and simmer gently for 20 minutes or until the chicken is cooked.
5 Season with salt and pepper, garnish with coriander sprigs and serve with boiled rice.