Red Thai Chicken Curry - James Martin Chef

Ingredients

• 1x 5 cm galangal
• 3 garlic cloves
• 2 red chillies
• 2 lemongrass
• 3 kaffir lime leaves
• 1 small bunch coriander
• 1 small bunch mint
• 1 tsp palm sugar
• 1 tbsp fish sauce
• 1 tsp shrimp paste
• 600g chicken thighs, diced
• 2 tbsp koji
• 50ml vegetable oil
• 400ml coconut milk
• 200g baby spinach
• 2 limes, juice and zest
• fresh coconut
• sautéed broccolini
• Marinade the chicken in the koji for 1 hr, then wash off and pat dry.
• Place all the ingredients for the paste into a food processor and blitz. You may need to add a little water.
• Put the paste into a large pan with a splash of vegetable oil and fry for 1 min.
• Add the coconut milk and chicken, stir through and simmer for 6 mins. Finish with the spinach, herbs and limes. Grate over coconut.
• Stir fry the broccolini in a splash of vegetable oil.