This dish is inspired by the red curry I had while on a trip to Phuket, Thailand. Unlike the variety found in the UK, this Thai Red Curry is dry and does not contain coconut milk, much like the Malaysian sambal. It's also very spicy, so proceed at your own risk!
600g chicken breast, cleaned and sliced against the grain (keeps it tender when cooked)
3 cloves garlic
1 stalk lemongrass
5-10 red bird's eye chillies
3-4 kaffir lime leaves, sliced
Blend the all the ingredients and a splash of water, except chicken and lime leaves, until smooth. Sauté this paste in two tablespoon of oil over medium low heat. When the paste is thick and darker in colour, add the chicken breast slices and fry for another ten minutes. Add the lime leaves and seasoning, and simmer for three minutes. Serve the red curry with rice.