Instructions

1. For the paste, combine lemongrass with zest and juice of lime in a small bowl and leave to soak.
2. Place a small saucepan over medium heat and add the coriander and cumin seeds. Cook over dry heat until fragrant, about 1 minute. Remove from heat and leave to cool.
3. Combine the lemongrass with lime and all the remaining curry paste ingredients in a food processor and process until it forms a paste. Scrape down the sides from time to time to ensure everything is being mixed together. It won’t be as thick or dark in colour as a store-bought paste. Spoon paste into a jar and set aside until needed.
4. For the curry, heat a large pot or wok over medium heat. Open the cans of coconut milk and carefully remove the thick cream at the top with a spoon. Place cream in a large pot or wok and cook until it reduces to a thick paste and the oils start to separate. Add the curry paste and cook for 1-2 minutes.
5. Add the chicken and stir until all the chicken is well coated. Pour in the remaining coconut milk along with the chicken stock along with the vegetables. Cook until chicken is cooked through, about 10 minutes. The sauce should be a little thinner than single cream. Add the basil leaves.
6. Garnish with red chilli and serve with fragrant jasmine rice.