Ingredients
450g chicken breast, diced
3 garlic cloves, crushed and chopped
1 spanish onion, sliced
1 knob ginger, grated
1 stalk of fresh lemongrass, sliced
2 long red chillies, halved, de seeded
2 kaffir lime leaves
5 – 10 curry leaves
250ml chicken stock
2 tbsp. brown sugar
1-2 tbsp. AYAM thai massaman curry paste
1 tbsp. AYAM fish sauce
1 x270ml can AYAM light coconut milk
1 x270ml can AYAM coconut cream
1 bunch coriander, roughly chopped
1 bunch thai basil
1 bunch snow pea tendrils
2 star anise
1 cinnamon stick
salted peanuts, to serve
deep fried shallots, to serve
salt
pepper
Method
Add olive oil to a medium sized pot. Add onion, ginger, garlic, lemongrass, coriander, chili, kaffir lime leaves, curry leaves, star anise, cinnamon and curry paste to the pot and sweat down. Add fish sauce, stock, coconut cream, coconut milk and chicken. Bring to the boil and simmer for 20 minutes.
Add thai basil, snow pea tendrils and remaining coriander. Garnish with peanuts and deep fried shallots.
