Thai yellow curry with chicken and crispy kale

Preheat the oven to 180°C/160°C fan for the crispy kale.

To prepare the curry paste, add the water, turmeric, cumin, coriander, ginger, garlic, chilli (if using), and lemongrass into a blender and blitz until you have a paste.

Heat a wok or large pot over medium-high heat and add the oil.  When the oil is hot, add the paste from the blender and let it cook for 1-2mins.

Add the chicken and stir until fully coated. Cook for 2-3mins.

Add the stock to the mix and bring to a simmer until the chicken is fully cooked. Add the coconut milk and soy sauce and leave to simmer for another 2-3mins.

Add the pak choi and carrots and leave to cook for 10mins, or until the carrots soften.

Place the kale on a baking tray and place in the oven for 3-5mins, until they go crispy. Season with salt and pepper and serve with the curry!