Heat a large heavy-based saucepan over medium heat. Add the vegetable oil and butter. When the butter has melted and the oil shimmers, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic and grated ginger to the pan and cook for 1 minute until fragrant, stirring so they don't brown.

Stir in the tomato paste and cook 2 minutes, stirring constantly, to remove raw tomato taste.

Add the ground coriander, ground cumin, ground turmeric, curry powder, paprika and chili powder (if using). Cook the spices for about 1 minute, stirring, until aromatic. If the spices begin to stick, add a splash (1–2 tbs) of stock to loosen them and scrape any browned bits from the pan.

Lower the heat and stir in the yogurt until smooth. Cook 1–2 minutes, stirring, to integrate—do not allow yogurt to boil hard or it may split.

Pour in the coconut milk and stock, stir to combine, then add the brown sugar, lemongrass paste (if using), fish sauce (or soy), salt and black pepper. Bring the mixture to a gentle simmer.

Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Taste and adjust seasoning — more salt, a squeeze of lime, or a teaspoon more sugar if you prefer a sweeter balance. Stir in the chopped cilantro and lime juice just before serving.

Protein options

Roast pork (pre-cooked)

If using roast pork, slice into bite-sized pieces and gently reheat in a pan with a few tablespoons of the prepared curry sauce for 3–5 minutes until warmed through. Add the warmed pork to the sauce before serving.

King prawns (+£2)

If using prawns, pat them dry and season lightly with salt. Heat 1 tbs oil in a skillet over medium-high heat. Sear prawns 1–2 minutes per side until pink and just cooked through. Remove from heat and stir into the hot curry sauce immediately to finish cooking for 1 minute.

Pan-cooked chicken thighs (standard option)

Pat the chicken pieces dry and season with 1/2 tsp salt and a little pepper. Heat 1 tbs oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden, about 4–5 minutes per side (internal temp 74°C /165°F). Transfer seared chicken to the simmering curry sauce and cook in the sauce for 8–10 minutes until tender and fully cooked. If sauce is too thick, loosen with up to 60 ml stock.

Crispy chicken (+£2)

If making crispy chicken, set up a dredge station: bowl of buttermilk (or beaten egg) and a shallow dish with the flour-cornstarch coating mixed with salt, pepper and garlic powder. Dip chicken pieces in buttermilk, then coat thoroughly in the flour mixture, shaking off excess. Heat vegetable oil in a deep skillet or frying pan to 175°C (350°F) — about 2–3 cm deep. Fry chicken in batches, without overcrowding, until golden and cooked through, about 4–5 minutes per batch depending on piece size. Drain on a wire rack or paper towel. To serve, either add crispy chicken on top of the curry (so it stays crisp) or briefly toss pieces into the sauce for 30 seconds if you prefer slightly softened coating.

To serve

Divide cooked basmati rice among 4 plates or bowls. Ladle the hot curry and chosen protein over the rice. Top with extra cilantro and serve with naan or flatbreads on the side.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 3 days (if you used crispy chicken, store chicken separately to maintain crispness). Reheat gently on the stove, adding a splash of water or stock if the sauce has thickened.