Easy 'made from scratch' Thai chicken curry

The sauce makes enough for two meals. You can keep in the fridge for up to two days or freeze for later. Serve with jasmine rice and a bowl of tender, young steamed green beans.

Ingredients

3 Tbsp	Vegetable oil, such as sunflower oil
600 g	Chicken thighs, boned, skinned and cut into 2.5-3cm pieces (Main)
2	Shallots, chopped
3 cloves	Garlic, crushed
1 piece	Fresh ginger, 5cm, peeled and finely chopped
2 stalks	Lemongrass, light green part only, finely chopped
3	Green chillies, deseeded and finely chopped
4	Coriander roots, with some stalk, cleaned thoroughly and finely chopped
1 handful	Coriander leaves
1 handful	Basil leaves, plus a few extra leaves for sprinkling
1	Lime, zest and juice, plus 1 lime cut into wedges
2	Kaffir lime leaves, very finely shredded
1 can	Coconut milk, 400g
1 splash	Fish sauce
1 tsp	Sea salt

Directions

1. Heat a large frying pan with a lid over medium-high heat. Rub 2 tablespoons of oil over the chicken pieces and, in batches, brown on both sides. Remove to a plate as you go and set aside.
2. Remove pan from the heat to cool a little. Replace over low heat and add the remaining tablespoon of oil. When hot, add the shallots, garlic, ginger, lemongrass, chilli and coriander roots. Cook, stirring until soft, about 5 minutes.
3. Add the coriander and basil leaves, kaffir lime leaves, lime zest and juice, half of the coconut milk and fish sauce. Place all in a blender or liquidiser and blend well. It should be very smooth. Add the remaining coconut milk and blend again.
4. Place the chicken pieces back in the pan, pour half of the blended sauce (store the remainder in fridge or freezer for another easy weeknight meal) and bring to a simmer. Cover and cook gently until the chicken is cooked through, approximately 8-10 minutes.
5. Taste for seasoning, adding salt if needed.Serve sprinkled with the extra basil leaves and lime wedges for squeezing.Serve sprinkled with the extra basil leaves and lime wedges for squeezing.