Ingredients
1 chicken breast fillet, thinly sliced
extra virgin olive oil
2 kaffir lime leaves, coarsely torn
a pinch of salt
1 bunch snake beans, ends removed, 1cm lengths
1 ½L chicken stock
2 truss tomatoes, roughly chopped
150ml coconut cream
1 tbsp. ketchup manis
150g egg noodles, cooked
Curry Paste
½ bunch thai basil
5 red shallots, roughly chopped
3 cm piece turmeric, chopped
40g ginger, finely chopped
¾ bunch coriander
6 cloves garlic
2 spring onions, roughly chopped
1 lemongrass stalk, white part only, bruised and thinly sliced
1 red chilli, deseeded and sliced
1 tbsp. ground coriander
3 tbsp. extra virgin olive oil
a pinch of salt
To serve
Lime wedges
Bean sprouts
Deep fried shallots
Sesame seeds
Method
In a food processor, add the curry paste ingredients and blend until medium consistency.
Add olive oil to a pot and transfer three ladles of the curry paste with the chicken and kaffir lime leaves. Brown chicken and add boiling stock, beans, tomatoes, coconut cream, noodles and ketchup manis. Bring to the boil and cook for 5-10 minutes. Serve with bean shoots, sesame seeds, deep fried shallots and a squeeze of lime.
