Step-by-Step Instructions

1. 1.Prepare Base Paste Ingredients

   Roughly chop the shallots, leave garlic cloves whole, roughly chop ginger into 3 pieces, and halve the chilies. Roughly chop a handful of fresh coriander. Set aside the limes and lemongrass for later.

2. 2.Blend Base Paste

   Add the roughly chopped shallots, whole garlic, chopped ginger, halved chilies, and a little cooking oil into a blender. Blend until it forms a coarse pulp. Then, add the fresh coriander and blend again until fully incorporated into the paste.

3. 3.Prepare Lemongrass

   Chop off the top and bottom ends of the lemongrass sticks. Peel off the tough outer layer. Place the inner, tender parts on a cutting board and bruise them thoroughly with the flat side of a cleaver or a rolling pin to release their aroma.

4. 4.Sauté Lemongrass and Base Paste

   Heat cooking oil in a pan over medium heat. Add the bruised lemongrass and let it warm through for a minute. Then, add the blended base paste to the pan. Cook for approximately 5 minutes, stirring occasionally, until the mixture softens and becomes fragrant.

5. 5.Add Seasonings and Tomato Puree

   Add 1/2 teaspoon of salt, a good squirt of fish sauce, a good squeeze of tomato puree, and a twist of black pepper to the pan. Stir well to combine. Then, add 1 dessert spoonful of homemade curry powder and stir until all ingredients are thoroughly mixed and fragrant.

6. 6.Add Liquids

   Pour the blended chopped tomatoes into the pan. Add the frozen block of homemade chicken stock. Cover the pan with a lid and allow the stock to melt and the mixture to simmer for about 15 minutes.

7. 7.Add Lime Juice and Taste

   After 15 minutes, remove the lid. Squeeze the juice from one half of a lime directly into the curry and leave the squeezed half in the pan to continue infusing flavor. Taste the curry to check the balance of flavors. If more sourness is desired, you can add more lime juice later.

8. 8.Add Chicken and Simmer

   Add the boneless, skinless chicken thighs to the curry. Ensure they are submerged in the liquid. Cover the pan with the lid and let it simmer on a low heat for a minimum of 30 minutes, or until the chicken is cooked through and tender.

9. 9.Reduce Liquid (Optional)

   If the curry is too liquid for your preference, remove the lid and increase the heat slightly to allow some of the liquid to evaporate, thickening the sauce. Continue to simmer until the desired consistency is reached.