THAI GREEN CHICKEN CURRY

A handful of Thai sweet basil, roughly chopped 3 lime leaves, stalks removed and leaves cut into fine matchsticks

2 Thai red chillies, cut into thin rings, to garnish

Heat a large wok or frying pan over a medium-high heat and add the oil. When visibly hot, add the paste and fry for 30 seconds. Add the chicken and cook for a few minutes, stirring. Add the stock and coconut milk and bring to a simmer. Cook for 10 minutes, or until the chicken is cooked through and the sauce thickens a little. Stir in your veg and cook to your liking. Stir in the sugar, fish sauce, basil and lime leaves. Taste and adjust the flavours. Garnish with the sliced chillies.

HOW TO MAKE THAI CHICKEN STOCK

Makes approx 1.5ltr (2¾pt) 1.5kg (3lb 5oz) meaty chicken bones 10 coriander stalks

1 large onion, roughly chopped

10 garlic cloves, smashed 2.5cm (1in) piece of galangal (root, from Asian supermarkets or online), thinly sliced and lightly smashed

1 whole lemongrass stalk, bruised

1tsp white peppercorns

(or use black peppercorns if you must)

Add the chicken bones to a large saucepan and cover with 2ltr water. Bring to a simmer, making sure to skim off any foam that floats to the top. Once all the foam is skimmed away, add the remaining ingredients. Allow to simmer for about 2 hours. Strain through a fine sieve. This stock can be used immediately but it also freezes really well. To store in the fridge or freezer, first place the bowl of stock in an ice bath in the sink to cool quickly.

The Curry Guy Thai by Dan Toombs will be published on Thursday by Quadrille, £15. © Dan Toombs 2021. Photography: Kris Kirkham. To order a copy for £13.20 go to mailshop.co.uk/ books or call 020 3308 9193. Free UK delivery on orders over £20. Offer price valid until 24/04/2021.