2.5 cm (1 inch) piece of fresh root ginger, peeled and roughly chopped
handful of fresh coriander stalks
1 lemon grass stalk, chopped
500 g (1 lb) boneless, skinless chicken breast, cut into cubes
cooked Thai jasmine rice, to serve
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
200 ml (7 fl oz) coconut cream
4 tablespoons chopped coriander
2 teaspoons Thai fish sauce
Place the stock, 2 of the spring onions, roughly chopped, the ginger, coriander stalks and lemon grass in a saucepan and bring to the boil. Reduce the heat to a simmer and add the chicken cubes. Poach the chicken for 10 minutes. Remove the chicken with a slotted spoon and set aside (don’t worry if some of the flavourings come with the chicken). Strain the stock and reserve 150 ml (1/4 pint) in a jug.
For the sauce, heat the oil in a heavy-based saucepan and cook the remaining spring onions, finely chopped, over a medium-high heat, stirring, for 1 minute. Add the curry paste and cook, stirring, for 1 minute. Add the coconut cream and mix well, then stir in the reserved stock. Add the coriander and fish sauce, return the chicken to the pan and stir well. Heat over a gentle heat for 5 minutes until the sauce has thickened a little and the chicken is piping hot.
Serve spooned over cooked Thai jasmine rice in warmed serving bowls.