David Thompson's chicken stir-fried with red curry, green peppercorns and holy basil

Step 1

For red curry paste, drain chillies and coarsely chop, then pound to fine paste with a pinch of salt with a mortar and pestle. Add remaining ingredients one at a time, pounding to a paste before adding the next.

Step 2

For garlic paste, coarsely pound ingredients with a pinch of salt in a mortar and pestle and set aside.

Step 3

Heat fat or oil in a wok over medium-high heat until hot, add chicken and stir-fry until coloured and aromatic (5-7 minutes). Add garlic paste and fry until golden (1-2 minutes). Season with 2 tbsp fish sauce and simmer for a few moments while turning and coating the chicken. Add 60gm red curry paste (remaining will keep refrigerated for a week) and simmer over low heat until reduced (1-2 minutes). Add extra torn kaffir lime leaves, chilli powder and ground coriander, then season to taste with palm sugar and fish sauce. Add 250ml water and simmer, adding more wateras necessary, until chicken is cooked, and curry sauce is thick, dry, and tastes rich and spicy, with quite a lot of oil on the surface (15-20 minutes).

Step 4

Combine chopped chilli, garlic and remaining fish sauce to taste and serve alongside stir-fried chicken garnished with extra grachai, green peppercorns and holy basil leaves, and with steamed rice.