Making your own Thai red curry paste takes ... what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Heat the oil in a wide, preferably non-stick ...

In a large bowl, mix together the chicken, curry powder, 2 teaspoons red curry paste, sugar, salt, and 1/4 cup of the coconut milk. Marinate for 20 minutes or longer. Thread the chicken onto the ...

Add the remaining coconut oil to the pan and brown the chicken for about 5 minutes. Add the leek and onion mixture back in, along with the curry paste ... Sprinkle over the sesame seeds and ...