Chicken and Coconut Curry

Serves: 4

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• 2  garlic cloves
• 1  onion
• 15cm (6in) stalk lemon grass
• 2.5cm (1in) piece fresh root ginger
• 2 small hot chillies
• 1 handful fresh coriander
• 5 ml (1 level tsp) ground coriander
• 1  lime
• 2 large tomatoes
• 6  skinless chicken breast fillets
• 30 ml (2tbsp) oil
• 30 ml (2tbsp) Thai fish sauce
• 900 ml (11?2 pints) thick coconut milk
• Salt and ground black pepper
• Toasted fresh coconut, coriander leaves and red chilli to garnish

Method

1. Peel the garlic; peel and quarter the onion; halve the lemon grass; peel and halve the ginger. Place in a food processor with the chillies, fresh coriander, ground coriander, lime rind and juice and process until reduced to a paste, adding water if the mixture gets stuck under the blades.
2. Remove tomato skins and chop tomato flesh. Cut each chicken breast into three pieces.
3. Heat the oil, add the spice paste and cook over a fairly high heat for 3-4min, stirring constantly. Add the chicken and cook for 5min, stirring to coat in the spice mixture.
4. Add the tomatoes, fish sauce and coconut milk. Simmer, covered, for about 25min or until the chicken is cooked. Season and garnish with toasted coconut, coriander leaves and red chilli.
5. SERVE WITH... Basmati rice.

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