Ingredients

Steps

• Blend the curry paste ingredients in a mini hand blender until smooth.
• Fry the chicken in 15ml of olive oil and season with salt and pepper.
• Drain any juices from the chicken and set the meat aside.
• Fry the prepared curry paste in the remaining 15ml of olive oil for two minutes.
• Stir in the 150ml of soya milk and 25g of sesame paste and bring to a simmer.
• Add the chicken back to the pan and heat through for three minutes.
• Press 100g of cooked rice into an oiled bowl and unmold onto a warm plate.
• Serve the curry alongside the rice garnished with lime and coriander.