Thai restaurant style green curry.
1. Trim any excess fat from the chicken breast fillet and cut into bite-sized pieces. Set aside.
2. Make a Thai curry paste. Put the red onion, garlic & ginger paste, chilli peppers, lemongrass, ground coriander, ground cumin, white pepper, brown sugar, salt, basil, coriander, lime juice, fish sauce and 4 tablespoons of coconut milk in a blender and blitz until fully combined. Set aside.
3. Heat a wok or frying pan on a medium heat. Add the vegetable oil and blitzed curry paste, then stir-fry for 1 minute. Add the chicken pieces and turn in the pan until fully sealed.
4. Add the chicken stock to the pan and bring to the boil, then add the kaffir lime leaves. Increase the heat to medium-high and cook the sauce for 8-10 minutes, gradually adding the 200ml of coconut milk until the sauce is slightly thickened and the chicken is just cooked through. Allow the curry to cool slightly, then serve with fragrant Thai rice.