Thai-style chicken curry

I love this curry. It's got a delicious sweetness that I am yet to replicate with another recipe, and there's plenty of sauce to mop up with rice.  I have added brocolli to this, as well as vegetables like snow peas and red capsicum, but it's great as it is.

Ingredients

350g chicken (thigh or breast fillets) sliced

3 tbspn vegetable oil

250mL coconut milk

2 tbspn fish sauce

4 kaffir lime leaves

1 tbspn sugar

Handful basil leave

2 tbspn lime juice

Curry paste

3 long red chillies or 3 tspn chilli paste

1 purple onion or 6 red shallots, chopped

2 garlic cloves

1 tbspn galangal

1 lemongrass stalk, finely chopped

Zest of 1 kaffir lime (or five kaffir lime leaves)

Pinch of white pepper

1 tspn salt

1 tspn shrimp paste

For the curry paste: Pound the curry paste ingredients in a mortar and pestle, or use a blender to process the ingredient (you may need to add a little waste to the paste). 

Method:

Heat a wok until smoking, add the oil, and when hot, add the paste and stir-fry for five minutes until fragrant.

Add the coconut milk and the chicken and simmer gently until the chicken is cooked through.

Then add the lime leaves, fish sauce and sugar and taste test.

Remove from heat, sprinkle with the basil and squeeze over the lime juice to serve.