Chickpea panang curry with blender curry paste

Remove the seeds from 10 to 15 dried red chillies; put them in a saucepan with two cups water, cover and bring to a boil.

In a blender put one roughly chopped shallot, two garlic cloves, four kaffir lime leaves stripped from their stems, a couple of lime peels, a small piece of roughly chopped galangal, one stick lemongrass, half a teaspoon pink salt, a small bunch of cilantro stems and one tablespoon dark or white miso.

Add the rehydrated chillies and a little of the hot water to help it blend; the water evaporates once the paste cooks.

Pulse to get it going, then blend on medium-high into the curry paste.

In a saute pan over medium heat, add a couple of tablespoons coconut oil and four tablespoons of the chili paste.

Add one and a half cups canned chickpeas, one can full-fat coconut milk, two tablespoons cane sugar and two tablespoons soy sauce.

Turn the heat up and bring to a boil, then simmer on medium five to seven minutes.

Plate and garnish with fresh cilantro, fresh Thai chilies and a drizzle of coconut milk; serve with rice.