Ingredients

• 5cm piece root ginger
• chopped
• 25g/1oz fresh coconut
• pinch chilli flakes
• 1 lime
• zest and juice only
• 3 cloves garlic
• large handful fresh coriander
• 2 tbsp coconut water
• 75g/2½oz fresh spinach
• 1 lime
• juice only
• pinch dried chilli flakes
• 2 tsp soy sauce
• 1 tbsp olive oil
• ½ garlic clove
• chopped
• 2 tsp honey
• 1 chicken breast
• 500ml/18fl oz hot vegetable oil
• for deep frying
• 2 carrots
• cut into long thin strips
• dried on kitchen paper
• salt

Directions

• For the curry paste
• place all of the curry paste ingredients
• except the spinach
• into a food processor and blend to a smooth a paste.
• Pour the paste into a frying pan over a medium heat and fry for 3-4 minutes to bring out the flavours and fragrances of the paste.
• Add the spinach and fry for one minute
• until wilted down.
• For the chicken
• place all of the chicken ingredients into a bowl
• stir well
• then leave to marinate for ten minutes.
• Heat a griddle pan until smoking
• then add the chicken and griddle for 5-7 minutes each side
• or until completely cooked through. (Check that the juices run clear when pierced with a skewer at its thickest point.)
• For the crisp carrot strips
• heat the vegetable oil in a deep
• heavy-bottomed saucepan
• until a breadcrumb sizzles and turns golden in 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Add the carrots and deep-fry for 5-6 minutes
• or until turning golden and crisp. Carefully remove with a slotted spoon and drain on kitchen paper. Sprinkle the carrot strips with salt to taste.
• To serve
• pour the curry paste sauce into the centre of a plate. Place the chicken on top and place with a handful of crisp carrot strips on top.