Try this Thai red coconut chicken curry

• 1 T coriander seeds
• 1 T cumin seeds
• ¼ t white pepper
• 1 t turmeric
• 2 red chillies, roughly chopped
• 4 cloves garlic, crushed
• 1 stalk lemongrass, chopped
• 1 t shrimp paste 1 t (or 2 T ­fish sauce)
• 10 g Woolworths Blue Elephant dried galangal
• 2 T ginger, grated
• 4 Woolworths Blue Elephant Thai lime leaves
• 1 red onion, ­finely chopped
• 1½ cups coriander, roughly chopped
• 2 limes, juiced

For the curry:

• 2 T peanut oil
• 6 free-range chicken breasts, cubed
• 2 x 400 ml cans coconut milk
• 2 T fi­sh sauce
• 1 T palm sugar, grated
• 4 Woolworths Blue Elephant Thai lime leaves
• 1 stalk lemongrass, bruised
• 2 T lime juice
• 2 x 100 g packets Woolworths medium egg noodles, cooked according to package instructions
• 4 sprigs mint
• 4 sprigs basil
• 1 red chilli, finely sliced
• 20 g Woolworths crispy onion sprinkle
• 50 g coconut chunks, grated

SHOP THE VIDEO

1. To make the curry paste, heat a small pan over a medium heat. Add the coriander seeds, cumin seeds, white pepper and turmeric and toast for 2 minutes.
2. Transfer to a food processor, add the remaining ingredients and blend until smooth.
3. To make the curry, heat the peanut oil in a large pan over a high heat. Brown the chicken and remove from the pan. Reduce the heat and add the curry paste. Cook for 1 minute, or until fragrant. Add the chicken, coconut milk, fish sauce, palm sugar, lime leaves, lemongrass and lime juice. Simmer for 5 minutes.
4. Serve with the noodles and garnish with mint, basil, chilli, onion sprinkle and coconut.

Cook's note: Replace the chicken with prawns or thin strips of beef, or make a veggie version with mushrooms, broccoli, pak choi and tofu. To make a green curry, replace the red chillies with green.

(Serves 6)