Ingredients

Curry paste 5 Cloves Garlic peeled and roughly chopped 4½ long Red chilli's trimmed, deseeded and roughly chopped 3 Stalks Lemongrass trimmed with the outer leaves removed and thinly sliced 3 cm piece fresh root Ginger peeled and chopped 4 large shallots peeled and chopped 1 teaspoon ground Turmeric 3 tablespoons groundnut oil To make the curry 1 kg chicken thigh 2 tablespoons groundnut oil 2 Onions peeled and thinly sliced Sea Salt & freshly ground black pepper 4 Kaffir Lime leaves 1 stick Cinnamon 3 star anise 400 ml Coconut milk 100 ml chicken stock 1 teaspoon Palm Sugar or soft brown sugar 2 tablespoons light soy sauce 2 tablespoons Fish sauce 400 g green beans trimmed and cut into 5cm lengths coriander leaf roughly torn Coconut rice 300 g jasmine rice or Thai fragrant or other long-grain rice 200 ml Coconut milk 5 cm piece of fresh Ginger peeled sea salt

Description

Curry PasteFirst Make The Curry Paste. Put The Garlic, Chillies, Lemon Grass, Ginger, Shallots And Turmeric In A Food Processor And Whiz To A Paste. With The Motor Running, Trickle In A Little Groundnut Oil And Blend Well, Scraping The Sides Of The Proces

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