Chicken and apricot curry

Ingredients

• Paste
• 3 tbsp raw cashew nuts
• 1 stalk lemongrass, chopped into 3cm lengths
• Thumb-sized piece fresh ginger, peeled and roughly chopped
• 1 garlic clove, peeled
• 1 red chilli, de-seeded
• Small bunch of coriander, stalks and leaves
• Squeeze of lemon or lime juice
• Curry
• 2 tbsp cooking oil (not olive oil)
• 4-6 quality chicken thighs, skinless and boned
• 1 cup crushed or chopped tomatoes, fresh or tinned
• 1 tbsp dark soy sauce*
• 2 kaffir lime leaves
• 1/2 tsp sea salt
• 1 cup coconut milk
• 4-6 firm apricots
• Cooked rice, to serve
• Black sesame seeds (optional)