Janelle's Thai Chicken Puddings

3 stalks lemongrass
4 kaffir lime leaves
4 cloves garlic
2 red capsicums, seeded and roughly chopped
50g Thai red curry paste
4 tbsp fish sauce
salt and pepper
400ml coconut milk (premium quality)
1kg chicken mince

Garnish: coconut cream, kaffir lime leaves, red chillies

1. Put lemongrass, garlic and lime leaves into food processor and process until chopped as finely as possible. Add capsicum and process until smooth.

2. Add curry paste, fish sauce, salt and pepper and with the motor running add the coconut milk. Add the chicken mince. If your processor is small, do this in batches.

3. Preheat oven to 180.

4. Spoon filling into oiled mini muffin tins. The mixture shrinks so dome up above the level of the pan.

5. Garnish with a dot of coconut cream, coriander leaf and chilli slices or finely slice kaffir lime leaves and chilli rings.

6. Bake for 7 minutes.