Ingredient

• 1/2 tsp shrimp paste
• 1 cinnamon stick
• 1 whole star anise
• 2 tbsp red curry paste
• 1/2 tsp ground turmeric
• 400ml can coconut cream
• 1 lemongrass stalk, trimmed, bruised, halved
• 2 sprigs fresh curry leaves
• 500g chicken breast stir-fry strips
• 1 tbsp tamarind puree
• 2 tsp caster sugar
• Roti bread, warmed, to serve

Direction

1. Heat a wok over high heat. Add the shrimp paste, cinnamon stick and star anise. Stir-fry for 30 seconds or until aromatic. Add the curry paste and turmeric. Stir-fry for a further 30 seconds or until aromatic. Add the coconut cream, lemongrass and half the curry leaves. Reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until thickened slightly.
2. Add the chicken, tamarind and sugar to the wok. Cook, stirring occasionally, for 3 minutes or until the chicken is cooked through. Top with the remaining curry leaves and serve with the roti.