First we start with the curry paste - we blitz lemongrass, whole bunches of coriander, roots and all, lime zest, red onion, chillies and garlic and a bit of shrimp paste for that authentically funky edge.

We cook the curry paste till fragrant with julienned chilli, fish sauce and caramelise it with brown sugar before adding diced free-range chicken thigh, coconut milk and lime leaves and cooking till tender.

The curry is finally finished with lots of greenery -  handfuls of Thai basil, baby peas and baby spinach. We've so got all your bases covered! 

Free-range chicken, coconut milk, dried chilli, lemongrass, ginger, garlic, red onion, coriander root, lime zest, shrimp paste, salt, brown sugar, fish sauce, long red chillies, kaffir lime leaves, peas, baby spinach, Thai basil, rice bran oil. 

Serve with steamed coconut rice or rice noodles. The curry contains peas and baby spinach so you can get away with no vegies on the side but some stir-fried or steamed greens, dressed with oyster sauce and sesame oil, would be nice or our universal stir fry sauce.

LOWER CARB: Serve with shirataki noodles or cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt.