As promised expatkat!
Firstly make the curry paste by blending all this:
2 chopped red onions
4 fresh red chilli (seeded if you are scared like me!
4 cloves of garlic
2 stems of lemon grass (white bit only)
knob of ginger sliced
1 teaspoon of tumeric
Heat wok with some oil and swirl it round to coat the sides then add the curry paste and cook it for 10 minutes or so (smells divine!). Add about 750g of chicken meat to the wok - I've used breast and thigh before. Stirfry for 2 or 3 minutes.
Add 400ml of coconut milk, 3 tablespoons of tamarind puree and 1 table spoon of fish sauce and simnmer for 15 - 20 minutes.
Serve with rice and steamed bok choy - never fails to impress!!! I've got to remember who I've served it too as its such an old favourite!!!
Enjoy!! Now I just need to choose one of those fab desserts to go with it ....! xxx