Cuisine
Time
45 mins mins
Servings
4 people people
4 chicken thighs (with skin and bone)
2 potatoes
5-6 baby carrots
1 tablespoon oil
300ml coconut milk
100ml chicken stock or water
1 tsp sugar
1 tbsp fish sauce
A handful of sugar snap peas
3 kaffir lime leaves , slightly bruised
Curry Paste
7-15 dried red chilies, soaked in hot water
1 tsp coarse sea salt
¾ tsp cumin seeds, toasted
1.5 tsp coriander seeds, toasted
¼ tsp black peppercorns
1 stalk lemongrass, bruised and finely chopped
25g ginger or galangal, finely chopped
2 stalks coriander root, finely chopped
2 kaffir lime leaves, roughly chopped
2 cloves garlic, finely chopped
1tbsp dried shallots or 1 tsp shrimp paste
4 Thai shallots, peeled and thinly sliced
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