An exotic, rich, and ridiculously easy curry that bursts with bold Thai flavours. No complicated techniques, no long-winded prep—just pure, delicious simplicity.

Homemade Thai Paste

A good curry starts with a great paste, and we’re making ours from scratch. Grab a food processor and let’s throw in:

• 16 dried chilies (soaked in ½ cup hot water)
• 9 whole garlic cloves
• A generous bunch of coriander stalks
• 3 small shallots
• 1 tbsp salt
• 2 tsp coriander powder
• 2 tsp cumin powder
• 2 tbsp anchovies (trust me, this adds incredible depth)
• 1 stalk lemongrass (chopped up)
• 11 dried kaffir lime leaves
• 1 tbsp galangal powder
• 3 tbsp roasted peanuts
• The chili soaking water (because flavour like that should never go to waste!)

Now, blitz everything into a smooth, aromatic paste. Your kitchen is about to smell incredible.

Cooking the Curry

1. Sauté the Paste:
   • Heat ½ cup oil in a medium pot over medium heat.
   • Add your homemade Thai paste straight from the food processor—no extra washing up, thank you very much!
   • Stir and cook for 5 minutes, until the oil starts rising to the top (a glorious moment in any curry).
   • For an extra vibrant hue, add ½ tsp red colouring—totally optional, but makes it pop!
2. Sear the Chicken:
   • Add 1 kg chicken breast, cut into chunky, bite-sized pieces.
   • Stir it through, ensuring every piece is coated in that luscious, fragrant mix.
   • Let it sear for 5 minutes—keep it moving, and watch that colour develop beautifully.
3. Build the Sauce:
   • Pour in 1 can (400ml) of coconut milk, bringing that luxurious creaminess.
   • Stir well, cooking for 2 minutes to combine.
   • Add 1 tbsp palm sugar (for a hint of sweetness) and 4 tbsp fish sauce (for that deep, umami richness).
   • Give everything a good mix and bring it to a gentle boil.
   • Pop the lid on and let it simmer for 15 minutes.
4. Perfecting the Consistency:
   • After 15 minutes, the chicken is tender, the flavours are infused, but we want to thicken the sauce just a touch.
   • Turn the heat to medium-high, throw on a splatter guard (because no one enjoys scrubbing curry off the hob), and let it reduce for a few minutes.
5. The Final Flourishes:
   • Once it’s reached the perfect silky consistency, it’s time to finish with:
     • Sliced red chilies for an extra pop of heat
     • A generous scattering of fresh coriander—because we never skip coriander in this kitchen!