Serves 4

1-2 tablespoons green curry paste

2 tablespoons vegetable oil

2 large cloves garlic, mashed to a paste with a little salt

2 stalks lemon grass, tender part only, finely chopped

2 lime leaves shredded

750ml (1 pints) coconut milk

4 tablespoons chopped coriander leaves and tender stalks

12 chicken thighs, skin removed

2-3 green chillies, seeded and finely chopped

4 tablespoons ripped basil leaves

2 tablespoons nam pla (fish sauce)

1. Fry the curry paste (the more you add the hotter it will be) in the vegetable oil over a high heat for 3 minutes. Add garlic, lemongrass, lime leaves and half the coconut milk and cook until the sauce starts to split, about five minutes.

2. Add coriander, chicken and chilli and simmer for 15 minutes. Add the remaining coconut milk and cook for a further five minutes or until the chicken is thoroughly cooked.

3. Just before serving fold in basil leaves, fish sauce and lime juice.

Serve with fragrant rice and garnish with coriander leaves.