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Thai massaman chicken curry

Fruit and vegetables

5 garlic cloves, roughly chopped
3.5cm/1½in piece fresh galangal, peeled and roughly chopped
2 sticks lemongrass, outer leaves removed, inner core finely chopped
2 red onions, sliced
1 large potato, peeled and cut into 1.5cm/½in cubes
2 bird’s-eye red chillies, cut almost in half lengthways (or more, to taste)
2 tomatoes, skins removed, flesh roughly chopped
1 lime, juice only, optional
small handful sweet Thai basil (or normal basil), plus extra sprigs to serve
1 large red chilli, sliced diagonally

Tins, packets and jars

2 tsp dried chilli flakes
250ml/9fl oz good-quality chicken stock, preferably homemade
200ml/7fl oz coconut milk
steamed sticky rice

Cooking ingredients

6 cardamom pods, seeds only
1 tsp cumin seeds
5 cloves
1 tsp whole white peppercorns
½ tsp ground cinnamon
25g/1oz peanuts
2 tbsp fish sauce
½ tsp grated or ground nutmeg
2 tbsp vegetable oil
1 star anise
2 tbsp fish sauce
2 tbsp soy sauce
25g/1oz roasted peanuts, roughly chopped

Meat, fish and poultry

500g/1lb 2oz chicken breast, cut into 1.5cm/½in strips

Other

2 tbsp groundnut oil
5 lime leaves, thinly sliced
1 tsp shrimp paste
2 tbsp palm sugar
2 tbsp cold water
6 lime leaves
1½ tbsp palm sugar

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