As I’ve been placed on garden leave from work now is the perfect time to explore some of the cook books I have. This dish is taken from Dan Toombs new – The Curry Guy – Thai book.

I thought this dish was stunning. So many great flavours that hit you in different layers. So quick and easy to make. We had all the ingredients which as a cost exercise made it just perfect and improved with a gin !!!

Ingredients- rapeseed oil, 2 shallots diced, 1 litre of water, 1 lemongrass stalk bashed and cut into 5, 2 lime leaves chopped, thumb size piece og galangal (I buy the small jars from Sainsburys), 3 garlic cloves diced, chicken thighs cut into small pieces, 1 tbsp of tamarind paste, handful of mushrooms quartered, 1 tbsp of chilli jam, small amount of chilli infused oil, 3 tbsp of fish sauce, 3 green diced chillies, handful of chopped coriander, 2 tsp of palm sugar, 2 tomatoes quartered, spring onions chopped plus whatever vegetables you want to include, I used white cabbage and a carrot.

Method –

1. Heat your oil and fry off your shallots for a minute or so.

2. Add the lemongrass, garlic, galangal, lime leave & water, bring to the boil and simmer for 10 minutes.

3. Now add your chicken, simmer for 5-7 minutes the add the tamarind paste and stir well.

4. Add the mushrooms, chopped chillies, chilli jam, chilli oil, fish sauce, chopped coriander plus the palm sugar, stir well.

5. Add the chopped tomatoes, spring onions along with your vegetables and cook for a few minutes.