Tom Kha Gai pasta

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Step 1

Blend shallots, ginger, galangal, chili padi, lemongrass and garlic to get a paste. Fry that off in oil on medium-low heat for at least 10 minutes to get a fragrant paste. Remove.

Step 2

Bring your chicken thigh to room temperature. Salt generously an d leave to dry for at least 30 minutes. You can do this in the fridge if you're in a temperatue country

Step 3

Brown off your chicken thighs in a a dutch oven. This may take 8 minutes on each side. Set the chicken aside and pre-heat your oven to 190°C.

Step 4

In the same Dutch oven, fry off your sliced onion till softened.

Step 5

Add in your leeks and fry for another 2 minutes. Add in the curry paste and combine. Now pour in the stock and stir to incorporate. Bring to a boil. Place your chicken in the pot, submerging it slightly in the liquid. Bake with the lid on for 30 minutes.

Step 6

If you prefer your chicken crispy, remove after and brown off on the oven grill. Otherwise, pour coconut cream into the sauce, whisk to combine. Now add in your dried pasta and cook for 11 minutes. Making sure to stir constantly to prevent the strands from sticking. Serve with chicken, coriander and slices of fresh cucumber to cut through the heat.