• 500 ml (17 fl oz) gluten-free chicken stock
  • 4 boneless, skinless chicken breasts, cubed
  • 1 tablespoon groundnut oil
  • 400 ml (14 fl oz) can coconut milk
  • salt and black pepper
  • roughly chopped coriander, to garnish
  • cooked rice ribbon noodles, or fragrant rice, to serve
  • 1 green chilli, deseeded and roughly chopped
  • 1 small onion, roughly chopped
  • 3 garlic cloves, chopped
  • 50 g (2 oz) coriander
  • 2 teaspoons Thai fish sauce
  • ¼ teaspoon ground turmeric
  • 1 lemon grass stalk, roughly chopped
  • grated rind and juice of 1 lime
  • 2 teaspoons caster sugar
  • 15 g (½ oz) fresh root ginger, peeled and roughly chopped

Make the curry paste. Put all the paste ingredients in a food processor or blender and blitz until smooth, scraping the mixture down from the side of the bowl if necessary.

Put the stock and curry paste in a large saucepan and bring to the boil. Cook, uncovered, for 15–20 minutes until most of the liquid has evaporated.

Season the chicken lightly. Heat the oil in a large frying pan, add the chicken and gently fry for 5 minutes.

Add the chicken and coconut milk to the reduced curry sauce and cook for about 20 minutes until the chicken is very tender. Ladle into shallow bowls, sprinkle with coriander and serve with fragrant rice or rice noodles.

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