Peel and finely slice the onions, garlic and ginger, then finely chop the chilli. Pick the coriander and parsley leaves and set aside, then finely slice the stalks. Halve and deseed the peppers and cut into thin strips.
Place a large casserole or saucepan over a medium-low heat and add 2 tablespoons of oil. Add the chopped veg and sliced herb stalks and sauté for 10 minutes, or until softened but not coloured.
Meanwhile, chop the tomatoes, then blitz with the dried shrimp in a food processor until it forms a paste.
Cut the chicken into 1cm strips, then add to the pan. Turn up the heat slightly and fry for 2 to 3 minutes.
Add the tomato and shrimp paste, paprika and a good pinch of sea salt and black pepper. Fry for 3 to 4 minutes before adding the tinned tomatoes and coconut milk. Stir it all together, breaking up the tomatoes with the back of the spoon, then gently bring the stew to the boil.
As soon as it starts to bubble, pop a lid on the pan – leaving it slightly ajar – and reduce the heat to low. Leave it to tick away for around 25 minutes, or until the chicken is tender and everything is rich and reduced slightly.
Cook the rice according to the packet instructions. Roughly chop the cashews, peanuts and herb leaves.
Once the xim xim is ready, stir through the nuts and herbs, and serve up the stew alongside the steaming hot rice.