Recipes

Serves 4

Ingredients – For sauce
2-3 x red chillies (de-seeded if lightweight)
2 x shallots
Thumb size piece of galangal or ginger
3 x cloves garlic
Ground coriander, 1 tsp
Ground cumin, 1 tsp
Turmeric, 1 tbsp
Freshly grated nutmeg, ¼ tsp
Fish sauce, 3 tbsp
Brown sugar, 1 tbsp
Kaffir lime leaves x4 (or a blob of shredded from a jar)
Coconut milk, 1 large can
Fresh lime juice, 1 tbsp
Ketchup, 1 tbsp
For extra dirt: ½-1 tsp shrimp paste

Ingredients – other
½ chicken or some breasts
Lemon grass, 1-2 stalks
2 x medium size potatoes (too much potato makes it bland)
1 red/green/orange bell pepper (more is ok)
1-2 lime leaves or a blob of shredded from a jar
1 cup cherry tomatoes (more is good too)
Good handful of fresh coriander or basil

Method
1. Peel or scrub and par-boil the potatoes till quite soft
2. Whilst potatoes are on chop the chicken and turn the oven on (Gas Mark 5)
3. Combine all sauce ingredients and blend
4. Place chicken, sauce & lemongrass (remove crap parts) in a large & deep glass dish
5. Bake for 45 mins at Gas Mark 5
6. Add potatoes, pepper, tomatoes and bake for another 20-45mins, as you desire
7. Serve on rice & sprinkle with fresh coriander or basil leaves (don’t forget to wet & grill your nan breads)

Serve with
Nan bread, fresh herbs and rice
(ginger rice is good: e.g. 2 spoons grated ginger & equal measure of chicken stock to rice – v tasty. First fry some butter, then add rice, stock and ginger and cook covered until the water’s been absorbed.)

This recipe is entirely credited to Simon Winn-Smith