Instructions

1. To make the curry paste, place all of the ingredients into the bowl of a food processor, and blitz until you have a fine paste.
2. Heat the oil in a large saucepan over medium-high heat.
3. Cook the chicken until it is brown all over.
4. Add the onion and cook for 1-2 minutes until the onions have softened slightly. Use slotted spoon to remove the chicken and onion mixture to a bowl.
5. Place the saucepan back on the heat. Add 4 tablespoons of the curry paste to the saucepan and cook for a few minutes to release the spices.
6. Scoop the cream from the coconut milk into the saucepan, and mix into the curry paste. Add the rest of the coconut milk (the liquid) and chicken or vegetable stock. Add the Kaffir lime leaves. Simmer gently for a few minutes.
7. Return the chicken and onion mixture to the saucepan.
8. Add the vegetables to the saucepan and cook until they are tender. Depending on what type of vegetables you use, you might have to add them at different times. For example, carrots and potatoes take longer to cook and should be added first, whilst capsicums (bell peppers) only need a few minutes.
9. Taste for seasoning. You might need to add some fish sauce, lime juice, or perhaps more water or stock. If the curry needs more flavour, you could stir through more curry paste and simmer for a few more minutes.
10. Serve with steamed jasmine rice.