Method

Chef: Arianne Spratt

1. Heat the oil in a large cast-iron casserole or heavy wok. Fry the curry paste over medium heat until fragrant. Add the onions and cook, stirring regularly for about 5 minutes.

2. Add chicken pieces to the pan and stir to coat them in the curry paste. Add the lime leaves, lemongrass, green peppercorns, coconut milk, stock, sugar and fish sauce and bring to the boil. Taste and add a little salt if necessary.

3. Reduce the heat to a very gentle simmer and cook for 30 minutes until the chicken is tender. Add potatoes and cook for a further 10 minutes. Stir in coriander leaves and serve with coconut rice.

Coconut rice
Rinse the rice in cold water until the water runs clear. Drain and tip into a large bowl. Add the rest of the ingredients, stir well and cook on high, uncovered in the microwave for 15 minutes.  Remove, cover with a tea towel and leave to stand for 5-10 minutes. Fluff the rice with a fork and serve. 

*  This information was sourced from '9am with David and Kim'