Chicken thai curry recipe

2 large chicken breasts, thinly sliced
2 small to medium carrots, julienned
1 large bell pepper (any colour), sliced
1 medium onion, halved and sliced
approximately 450ml. fresh chicken stock or coconut milk

For Curry Paste:

1 stalk fresh lemongrass, smashed and thinly sliced
2-3 cloves fresh garlic, thinly sliced (to taste)
1 tablespoon fresh ginger, thinly sliced
1 red and 1 green long chillies, thinly sliced with seeds
1 teaspoon coriander root or handful of coriander leaf
1 small teaspoon lime or lemon zest
1 tablespoon palm sugar
2-3 tablespoons fish sauce
good pinch of rock salt

First prepare curry paste. Place all ingredients except fish sauce in a mortar and pestle then pound until you have a smooth paste. Add 2 tbs. fish sauce, mix well and taste. You should have an even balance of hot, sweet, sour and salty. Adjust seasonings until this is achieved. Set aside.

Into a very hot wok, place a little peanut oil and swirl to coat sides. When wok is smoking, add vegetables and stir-fry until just wilting, without allowing to gain any colour.

Add curry paste and quickly stir fry for approximately 30 seconds, then add stock or coconut milk (coconut cream may also be used). Bring to boil, add chicken and reduce to a simmer.

Allow to cook for approximately 7-8 minutes if chicken is thinly sliced, or a little longer if it is a bit chunky.

Serve with steamed jasmine rice or steamed long grain rice in which a few pieces of lime or lemon peel have been embedded.

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