• 4 lemongrass stalks, chopped into pieces
  • 6 green chillies
  • 3 cloves garlic
  • 5 centimeters piece of garlic
  • 2 shallots
  • Bunch of coriander
  • 1 teaspoon ground cumin
  • Zest of 1 lime
  • 1 tablespoon fish sauce
  • 1/2 teaspoon black pepper
  • 750 grams chicken thighs, deboned and chopped
  • 3 tablespoons coconut oil
  • 200 grams chestnut mushrooms
  • 1 tin coconut milk
  • 400 milliliters chicken stock
  • 8 lime leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar (or brown sugar)
  • Bunch of coriander and basil


  1. Stick everything for the curry paste in a blender and blitz under a smooth paste is formed. Divide into the segments of an ice cube tray and freeze until needed!
  2. For the curry, fry the chicken in pieces in the coconut oil, then the mushrooms. Add the coconut milk and stock. Add the rest of the ingredients, bar the herbs and melt three of the paste ice cubes into it.
  3. Boil for 10 minutes and then add another cube of paste if you wish for more flavour. Taste! If needs more salt, add more fish sauce, more sweetness, add more sugar. Add more cubes for a spicier curry.
  4. Stir through the basil and coriander and serve with a squeeze of lime.