Mix the marinade ingredients together, then massage them into the chicken.

Pound the curry paste ingredients together using a pestle and mortar, adding them one at a time, or blitz them in a food processor to form a smooth paste (you may need a tablespoon of water).

Build Your Wok Clock: Start at 12 o'clock with the marinated chicken, followed by the curry paste, lime leaves, coconut milk, potato and lastly the chicken stock.

Heat 1-2 tablespoons of vegetable oil in a large saucepan or thick-based wok to a medium-high heat. Add the chicken thighs skin-side down and sear on one side for 3-4 minutes until golden brown, then flip over and sear the other side for 3-4 minutes to seal the chicken all over. Transfer the thighs to a plate.

Reduce the heat to medium, add the curry paste and fry for 4-5 minutes, folding the paste through the remaining oil while scraping any bits of chicken off the base. Add the lime leaves and fry for another minute or so. Pour in one-quarter of the coconut milk, mix it into the paste and bring to a boil. Add another quarter of the coconut milk and again bring to a boil, then repeat this process until all the coconut milk has been added.

Add the potato and seared chicken to the curry sauce and bring back to a boil, then pour the chicken stock over the chicken and bring to a boil one last time. Reduce the heat to medium and simmer for 30 minutes until the sauce is reduced by half. Season with a pinch of salt, if needed, before serving.