• 3 Tegel chicken breasts, cut into strips
  • Olivani olive oil
  • 1 can coconut milk
  • 3-4 dried kaffir lime leaves
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1 capsicum, thinly sliced 1 lime (optional)

Curry Paste:

  • 2 tsp Gregg’s whole black peppercorns or 1 tsp Gregg’s ground black pepper
  • 2 tsp Gregg’s whole cumin or 1 tsp Gregg’s ground cumin
  • 2 tsp Gregg’s whole dried coriander
  • 4 tbsp chopped lemongrass
  • 2 tbsp Gregg’s crushed ginger
  • 4 tbsp/28grams chopped fresh coriander
  • 6 tbsp/60 grams chopped onion
  • 3 tbsp Gregg’s crushed garlic
  • 3-4 tsp salt
  • 2 tbsp shrimp paste
  • 2-4 tsp Gregg’s crushed chilli or to taste
  • 1 1/2 tbsp fish sauce
  • 2-3 tsp brown sugar

The Social Cooking Way

Firstly toast the cumin and dried coriander, then grind with the peppercorns and salt. Add the remaining paste ingredients and blend in a pestle and mortar or spice grinder.

Heat the olive oil in a wok or frying pan on medium heat. Fry the paste for 1-2 minutes until fragrant.

Add the coconut milk, fish sauce, kaffir lime leaves and brown sugar to the paste, and then cook until slightly thickened. Add the chicken and capsicum and simmer for 5-10 minutes, until the chicken is cooked.

Serve with steamed white rice and lime wedges on the side.

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