Simple Thai Chicken Curry

Ingredients:
- 2 large chicken breasts, cubed
- 1 stem lemongrass, roughly chopped-2 kaffir lime leaves
- 2 potatoes, peeled and cubed
-  1 red pepper, cored, deseeded and chopped
-  8 cherry tomatoes
-  Handful coriander leaves, roughly chopped

Curry paste

-  1-2 red chillies
-  1 small onion
-  2" root ginger, peeled and grated
-  1 teaspoon ground coriander
-  1 teaspoon ground cumin
-  ¼ teaspoon freshly ground nutmeg
-  1 teaspoon turmeric
-  3 tablespoons fish sauce
-  1 tablespoon brown sugar
-  4 kaffir lime leaves, finely chopped
-  1 tablespoon lime juice
-  1 tablespoon tomato puree
-  ½ pint coconut milk

Method:
1.Pre-heat the oven to 190oC, gas mark 5.

2.Place all the curry paste ingredients in a liquidiser and whiz until well-blended and smooth. Mix with chicken cubes, lime leaves and chopped lemongrass, put in a casserole dish and cook for about 45 minutes.

3.Add the potatoes, pepper and tomatoes, and mix before returning to the oven for another 20 minutes or until both the chicken and the potatoes are cooked.

4.Adjust the seasoning to taste adding more fish sauce if necessary. If it's too salty, add extra lime juice.

5.Serve garnished with coriander.