Thai chicken curry recipe

How to make Thai chicken curry 1. Blitz the ginger, garlic, chilli, spring onion greens, lime juice, lemongrass, sugar, herbs and oil in a blender with a pinch of salt and pepper. Keep adding the oil as you blitz until you are left with a paste that's roughly the consistency of pesto.

Chop the onion, pepper and courgette and heat in a pan until the onion becomes translucent - I've recommended pepper and courgette as the best vegetables for the recipe, but feel free to use whatever you've got lying around. Aubergines would work a treat - especially if you can get your hands on those little Thai ones.

Mushrooms can be used and, at a push, so could cubes of butternut squash. After the vegetables have softened add half of the paste to the vegetables and cook for 2 minutes. Then take the leg bones roasted previously, pull the meat off the bone and add to pan.

If you decided not to pre-cook the chicken take the legs, brush with oil and roast for 20 minutes at 200C, then allow them to cool a little while you make the paste before stripping the meat off the bone and adding to the pan. Add the coconut milk and fish sauce to the pan and cook on medium heat for 15 minutes to ensure chicken is thoroughly reheated.

Serve with basmati rice and a sprinkling of fresh coriander.

The second half of the paste can be saved in the fridge for a few days and used as a marinade for prawns or any other white meat you fancy stir-frying, plus as a bonus it will make your fridge smell delicious.

Alternatively just pop it in the freezer and use when you want.