Ingredients

1 bunch of coriander, leaves picked, stalks and roots reserved 2 tbsp red curry paste 2cm/ inch galangal 4 lime leaves 4 cloves garlic 1 tsp smoked chilli powder 400ml/ 14floz good quality coconut milk 200ml/ 7floz chicken stock 8 organic or free-range chicken thighs, skinned and cut into strips 400g/ 14oz butternut squash, peeled and cubed into 2cm/3/4 inch cubes 150g/ 6oz petite pois 1 tbsp fish sauce 1 tbsp tamarind puree 1 tbsp palm sugar 75g/ 3oz baby spinach leaves 4 spring onions, finely cut on the angle Handful Thai basil To serve: Brown basmati rice Lime wedges

Description

Place The Coriander Stalks And Roots, The Curry Paste, Galangal, Two Of The Lime Leaves, A Little Bit Of The Coconut Milk And Garlic Into A Blender And Puree To A Smooth Paste. Pour The Rest Of The Milk From The Can Of Coconut Milk Into A Jug Leaving The

View Full Recipe