2 red chillies, seeds removed for a milder flavour
140g ginger, peeled
1 tsp. fish sauce
Zest and juice of 1 lime
2 tbsp. Lucy Bee Coconut Oil
450g onions, peeled and chopped
75g Lucy Bee Creamed Coconut
300ml hot water
1 tbsp. Lucy Bee Coconut Sugar
4 chicken breasts, chopped into bite-sized cubes
Place the cumin and coriander in a frying pan over a medium heat and dry fry for one minute - the seeds will give off an aromatic smell.
Place the seeds in a food processor and blitz until they turn to powder. Add the garlic, chillies, ginger, coriander, fish sauce, lime zest and juice of lime and blitz together until a puree consistency.
Over a medium heat add Lucy Bee Coconut Oil to a large frying pan or saucepan. Once melted, add the onions turn down the heat and cook until soft, being careful not to burn. Add the pureed mixture and cook for 5 minutes over a low heat.
Whilst this is cooking, add the Lucy Bee Creamed Coconut and hot water to a food processor and blitz to combine to make coconut milk.
Stir Lucy Bee Coconut Sugar and chicken into the sauce mixture and add the coconut milk. Bring gently to the boil, turn the heat down, cover and cook for 20 to 30 minutes or until the chicken is cooked.
Stir chopped coriander into the curry before serving, with coconut rice.
NOTE: It is possible to replace the chicken with:- Raw prawns: reduce the cooking time to about 8 minutes and cook without a lid. Salmon: again cook without a lid for about 10 to 15 minutes, until the salmon is cooked. Tofu: drain as much liquid from the tofu (squash between kitchen roll under a heavy object) and cook without a lid, for about 5 minutes.