Ingredients

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for the meat

• vegetable oil (or sunflower oil)
• 400 grams coconut milk (one tin)
• chicken (or beef, pork, fish, peeled prawns or vegetables, about 500g in total - cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly)

for the curry paste

• 3 shallots (roughly chopped)
• 3 cloves garlic
• 3 red chillies (long, seeded - leave some in if you like it hot)
• fresh root ginger (walnut sized piece, peeled and chopped)
• 1 lime (zested and juiced)
• 1 tablespoon Thai fish sauce (nam pla) (this can be replaced with light soy sauce for vegetarians)
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon black pepper (freshly ground)
• 1 stick lemongrass