Cooking with Bruce : Chicken and mango curry

This should work with anything, fish, tofu, whatever.

Spice Paste

1/2 tsp dried chilli flakes
2½ tbsp sambal oelek
3 medium-heat red chillies
30g fresh ginger, peeled and sliced
2-3 lemongrass stalks, either whole (sliced) or paste
1 tsp ground turmeric
12 small shallots
10 garlic cloves

Combine all in a blender, drizzle in oil to make it a paste.

Score some chicken breasts, then put half of the paste on them and leave to infuse for a couple of hours, turning occaisonally.

Fry chicken at very hot temp to sear on each side (2-3 mins)

Add remaining paste, cook for 10 mins (ish) until it turns a deep brown/red colour. Add in some veges (carrots, beans, capsicums), mango and 150ml coconut milk, cook for 5 mins, chop up the chicken and add that. Cook for 5 mins.

Flick some lime juice through it, and serve on rice.