About this recipe:Homemade Thai curry paste really makes the difference and in my opinion is well worth the effort everytime. Go the whole hog and serve with freshly toasted coconut, coriander leaves and red chilli slices, to garnish.
Toasted fresh coconut, coriander leaves and red chilli slices, to garnish
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Method Prep:15min › Cook:35min › Ready in:50min
Place the garlic, onion, lemon grass, ginger, chillies, coriander, lime rind and juice in a food processor. Process until reduced to a chunky paste, adding a couple spoonfuls of water if the mixture gets stuck under the blades.
Heat the oil in a large heavy base frying pan over medium-high heat. Add the spice paste and cook until fragrant, about 3 minutes, stirring continuously. Add the chicken breast and cook to coat with the spice mixture, about 5 minutes.
Stir in the tomatoes, fish sauce and coconut milk. Bring to the boil, then cover and simmer gently until the chicken is cooked through, about 25 minutes. Season with salt and pepper. Garnish with toasted coconut, coriander leaves and chilli slices.