1 red chilli, seeds removed, finely chopped
2 garlic cloves, finely chopped
1 tsp finely grated root ginger
1 tsp lemon juice (optional)
1 stem lemongrass, bruised
2 banana shallots, chopped
1 small sweet potato (about 175g/6oz), peeled and cut into 1cm/½in cubes
150ml/5fl oz chicken stock
200ml/7fl oz coconut cream
2 tsp Thai green curry paste
150²µ/5½´Ç³ú plain flour
black pepper
1 tsp cornflour, mixed with a splash of water
splash of Thai fish sauce
pinch fine salt
2 tbsp vegetable oil
40g/1½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes
1 free-range egg, beaten, to glaze
35²µ/1¼´Ç³ú lard, chilled, cut into roughly 1cm/½in cubes
2 skinless, boneless chicken breasts (about 300g/10½oz)
2 skinless, boneless chicken thighs (about 150²µ/5½´Ç³ú)
2 lime leaves, torn