Your account is not approved for this country.


60 min

Homemade curry paste is so quick and easy to rustle up – and totally worth the effort as you'll get the best flavour with a gorgeous aroma to boot. Simply chuck everything in a jug and blitz for amazing results.

  • 7 gginger
  • 2 stalkslemon grass
  • 0,5 bunchcoriander
  • 4 xgarlic cloves
  • 2 xshallots
  • 4 xbird's eye chilli
  • 2 tbspfish sauce
  • 1 tspcumin
  • 750 gchicken legs
  • 400 gmixed oriental mushrooms
  • 200 gsugar snap peas
  • 400 mlcoconut milk
  • 1 mugchicken stock cube
  • 0,5 bunchThai basil
  • 6 xkaffir lime
  • 2 xlimes
  • 1 tbsppeanut oil

shopping list

This recipe is on the shopping list for 2 .


For the curry paste, peel and roughly chop the garlic, shallots and ginger, and place into a jug. Trim the lemongrass, remove the tough outer leaves, then roughly chop and add to the jug.
Trim and add the chillies (deseed if you like) along with the cumin and half the coriander (stalks and all). Blitz using the multi-purpose blade until finely chopped, then add the fish sauce and blitz again to a rough paste
Slice the chicken into 2.5cm strips. Drizzle 1 tablespoon of oil into a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate. Return the pan to a medium heat, tear in the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
Reduce the heat to medium-low, add the curry paste and cook for 4 to 5 minutes, stirring occasionally. Pour in the coconut milk and 200ml of boiling water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout or sugar snaps for the final 2 minutes. 8 Season to taste with sea salt and black pepper. Pick, roughly chop and stir through the basil and remaining coriander leaves. Cut the limes into wedges for squeezing over. Delicious served with steamed rice.

Our bestsellers

To the shop