Ingredients

• 1 tbsp water
• ½ tsp lemongrass inner white finely chopped
• ¼ onion finely sliced
• 3 garlic cloves
• ½ tsp cumin seeds
• ½ tsp ground ginger
• ½ tsp chilli flakes
• ½ tsp coriander seeds
• 2 tbsp olive oil
• 75g/2¾oz chicken cut into bite-sized pieces
• salt and freshly ground black pepper
• 150ml/5fl oz soya milk
• 25g/1oz tahini
• 100g/3½oz cooked seasoned jasmine rice
• coriander leaf
• ½ lime

Directions

• To make the paste
• place all of the Thai red curry paste ingredients into a mini hand blender. Blend to a smooth paste.
• To make the curry
• heat half the oil in a frying pan and fry the chicken and season with salt and freshly ground black pepper.
• Drain the juice off the chicken and set aside.
• Heat the rest of the oil in a clean frying pan and fry the curry paste for two minutes.
• Add the soya milk and sesame paste and bring to simmer.
• Add the chicken and heat through for three minutes.
• To serve
• oil a small bowl and fill tight with the cooked jasmine rice
• turn out in the corner of a large warm plate.
• Spoon the curry to the side of the rice and garnish with the lime and coriander leaf.