500g chicken breast, skin
removed and thinly sliced
1 onion, peeled and thinly sliced
4 cloves garlic
3 tbsp ginger, grated (if you can get
3 tbsp galangal, a type of Asian ginger
1 chili, seeds removed and sliced
1 large bunch of coriander and basil, washed and roughly chopped
2 tbsp fish sauce
1 tbsp soy sauce
1 capsicum, diced into large chunks
Puree above to a paste
1 lemon grass stalked, bashed with
a blunt instrument to release the flavor
2 kaffir lime leaves
50g palm sugar
2 tins coconut cream
2 cups stock or water
Juice if 2 limes
3 tbsp safflower oil
In a large pot heat oil over a medium heat.
Add paste and sauté for 3 – 5 min, with kaffir lime leaf, capsicum and
lemongrass. Add stock and coconut cream, and palm sugar. Simmer for 20 min. Bring to the boil and season to taste. Add sliced chicken and simmer till chicken is cooked, 2 to 3 min. Add limejuice.
Serve with steamed rice drizzled in coconut milk.