Thai & Indian Fusion Curry

Ingredients

• 1 tbsp oil
• 800g skinless, boneless chicken thighs, cut into bite-sized chunks
• 100g Shemin’s Thai Red Curry Paste or Thai Green Curry Paste
• 400ml tin coconut milk
• 100ml chicken stock
• 250g new potatoes, cut into bite-sized chunks
• 1 tbsp fish sauce
• 1/2 tsp Shemin’s Garam Masala Spice Blend
• 200g pak choi, roughly chopped
• Lime juice to taste
• Handful fresh coriander leaves, chopped
• 75g cashews, toasted and chopped roughly
• 1 red bird’s-eye chilli, thinly sliced (optional)