Serves 4

• 1 kg of chicken
• 100g red curry paste (I like mae ploy)
• 30g brown sugar
• 2 tins of coconut milk
• 1 tbsp Thai fish sauce
• 2cm ginger
• 2 lemon grass stalks
• 1 red chilli
• Limes
• Jasmine rice

Slice chicken thinly and pan fry in vegetable oil till brown on both sides. Set aside.

In a pot or wok, heat a little oil, add the curry paste and some of the coconut milk. Fry until it bubbles and becomes fragrant. Add the sugar and fish sauce and stir well and cook for a few mins. Add the rest of the coconut milk and cook for 15 mins on low heat letting it reduce and thicken.

Rough chop the ginger, red chilli and lemon grass. Add to a blitzer with some water and reduce to a paste.

Add the cooked chicken to the sauce and stir. Then add the ginger, lemongrass and chilli paste and stir in.

Chop the coriander and stir in.

Serve with jasmine rice and segments of lime.