Step 1

Fry the finely chopped onion, garlic, and chilli in vegetable oil until soft. Ensure the pan is on a low to medium heat to avoid burning anything.

Step 2

Add your spices and cook on a low to medium heat until fragrant.

Step 3

Add the flour to the pan and cook it off a bit, it's this roux which will make your sauce deliciously thick and silky.

Step 4

Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your sugar and soy sauce. Leave to simmer.

Step 5

Strain through a sieve to make it super smooth.

Step 6

Toss the chopped meat/veg in flour.

Step 7

Coat in egg (or, if you are veggie/vegan, in a batter you have created from the 50g of flour and 150ml water)

Step 8

Toss in panko crumbs

Step 9

Fry evenly on both sides until crisp

Step 10

To serve, generously heap the rice onto your plate, add the fried chicken or veg, pop a little dressed salad on the side, and liberally pour the curry sauce on top.