Green Curry Chicken

Bloom the whole and ground spices in hot oil until they crackle and smell toasty.

Add the onions, garlic, and ginger and cook to a soft golden base, then stir in the tbsp green curry paste.

Fold in the g chicken thighs, coat it in the spices, pour in the liquid, and simmer until rich and tender.

Finish with fresh herbs and a squeeze of acidity, and serve with rice or warm bread.