• 2 shallot
• 1 red chilli
• 1 tbsp fresh ginger finely grated
• 1 tomato roughly chopped
• 2 cloves garlic
• 1 tbsp fresh turmeric can substitute dried, but fresh is better
• 1 stalk lemongrass outer leaves removed and chopped roughly
• 1 tbsp coriander seeds
• ½ tbsp ground cumin
• 1 tbsp caster sugar

For the curry:

• 5 tbsp sunflower oil
• 1 stalk lemongrass bashed and tied in a knot
• 2 bay leaves
• 2 kaffir lime leaves
• 375 g chicken breast diced
• 1 tbsp tamarind paste
• 200 ml coconut milk
• ½ butternut squash

To serve

• 175 g rice