1 brown onion, roughly chopped
2 red chillies, roughly chopped
1 spring onion, roughly chopped
1-inch ginger, roughly chopped
3 cloves garlic
1 bunch garlic chives
3 kaffir lime leaves
1 stem curry leaves
1 bunch coriander, roughly chopped
2 tbsp extra virgin olive oil
1 ½ tbsp light soy
1 X (270ml) can coconut milk
1 tsp fish sauce
400ml chicken stock
1 chicken breast, thinly sliced
1 bunch coriander, finely chopped
Place brown onion, red chilli, ginger, garlic, garlic chives, kaffir lime leaves, curry leaves, coriander, and extra virgin olive oil in a food processor and blitz until it forms a paste.
Fry the paste over medium-high heat for 2-4 minutes or until fragrant.
Add the stock, coconut milk, light soy and fish sauce to the paste, simmer for 10 minutes, stirring occasionally.
Add the chicken pieces and cook in the sauce for 5 minutes, or until cooked through.
Serve with a squeeze of lime juice and top with coriander.