1 tbsp coconut oil

700g skinless chicken thigh fillets, cut into 6cm-8cm pcs 1 star anise

60g ginger, peeled and cut into julienne, plus extra to serve

11/2 tbsp tamarind extract or to taste

tbsp light palm sugar, crushed or to taste

tbsp fish sauce or to taste 65g roasted peanuts plus extra to serve

Steamed jasmine rice Thai basil to serve

Chiang Mai Curry Paste:
12 (10g) dried red chillies, seeds removed, soaked in cold water for 2-3 hours, drained *

40g ginger, peeled & coarsely chopped

1 small onion, coarsely chopped 1 lemongrass stalk (white part only)

1 garlic clove, chopped 1 tsp shrimp paste

10g fresh turmeric, peeled & coarsely chopped (about 1cm) 1/2 tsp cumin seeds

1. For curry paste, chop chillies, then using a mortar and pestle, pound with remaining ingredients and 1 tsp salt until a smooth paste is made. If you do not have a mortar and pestle, process ingredients in a small food processor.

2. Heat coconut oil in a saucepan over medium heat, add curry paste and stir until fragrant (1-2 minutes).

3. Add chicken and star anise, stir to coat, then add 400ml water and bring to the boil, reduce heat to low and simmer until chicken is almost cooked (15-20 minutes).

4. Add ginger, tamarind and palm sugar, season to taste with fish sauce and extra tamarind if necessary; sauce should taste salty and sour.
Simmer until chicken is tender and curry is well flavoured (20-25 minutes), add peanuts during the last few minutes of cooking.

5. Adjust seasoning with fish sauce and tamarind if necessary, then serve on rice and scatter with basil, extra ginger and extra peanuts.