A typical recipe from Southern Thailand using little known ingredients such as tree basil leaves and fingerroot (also called white turmeric), which give very distinctive flavours to this spicy curry.
2 tablespoons vegetable oil
250 chicken, cut into bite size pieces (boneless thighs or tenderloin)
400 ml chicken stock
2 kaffir leaves, bruised
2 tablespoons of fish sauce
½ tablespoon coconut sugar
1 handful of tree basil leaves, sliced
Heat the oil and stir-fry the curry paste and chicken briefly (1-2 minutes, until the curry paste releases its flavours). Then add the rest of the ingredients. When it starts to boil again, cover and cook over a low heat for 15 minutes. Taste to adjust the flavours.
Serve with rice or rice noodles and crunchy raw vegetables such as snake beans, eggplants or bean sprouts.