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2
tablespoons
2
cloves
3
3
stalks
2
tablespoons
1/2 teaspoon
1/2 teaspoon
1
teaspoon
2
750 g
3
tablespoons
125 ml
Garnishing :
2
tablespoons
Handful
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Groundnut oil
Garlic, finely chopped
Shallots, finely sliced
Lemon grass, crushed and cut into 2.5 cm pieces
Nuoc cham sauce
Pepper
Palm or golden granulated sugar
Mild curry paste, such as korma or Thai yellow curry paste
Small green chilies, chopped
Boneless, skinless chicken breasts, cut into 1 inch strips
Chicken stock
Coconut milk
Crushed roasted peanuts
Coriander (cilantro) leaves
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Method :
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Heat the oil in a wok.
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Add the garlic and shallots.
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Stir fry for 1 minute.
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Add the lemon grass, nuoc cham sauce,
pepper, sugar, curry paste, chilies and chicken strips. Stir fry for 4
minutes.
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Add the stock and coconut milk. Mix well
and simmer gently for 7 minutes or until chicken is cooked through.
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Serve garnished with peanuts and coriander
leaves.
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