Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps vegetable oil
  • 1 pc freshly grated ginger peeled and grated (thumb size piece)
  • 2 cloves garlic cloves (crushed)
  • 1 stalk Lemongrass (finely chopped)
  • 2 Tbsps yellow Curry paste
  • 2 cups chicken stock
  • 2 cups Coconut milk
  • 1 Tbsp Lime juice
  • salt (to taste)
  • peppers (to taste)
  • 4 boneless, skinless Chicken breasts (halves)
  • 3 Tbsps sesame oil
  • 3 cloves garlic cloves (thinly sliced)
  • 2 thai, red chili peppers (rinsed; seeded and roughly chopped)
  • 4 Tbsps sweet Chili sauce
  • 1 Tbsp Fish sauce
  • water (as necessary)
  • 4 sprigs Thai basil (rinsed and leaves plucked)

Instruction

  • For the Coconut Curry:
  • Heat the oil in a large wok or skillet; gently saute the ginger, garlic and lemongrass until soft but not brown, 1 to 2 minutes.
  • Add the curry paste, stir for 2 minutes; add the stock and coconut milk, stirring to blend. Bring to a boil, reduce heat and simmer gently for 15 minutes. Add the lime juice and season with salt and pepper. Keep warm.
  • For the Chicken:
  • Flatten the chicken using a meat hammer or rolling pin. Score one side of each chicken breast in a crisscross pattern then cut into bite-size portions.
  • Heat the sesame oil in a large skillet and quickly cook the sliced garlic until it starts to brown. Add the chili peppers and chicken, cook for 2 minutes; add the chili sauce and fish sauce. Continue cooking, stirring constantly, until the chicken is cooked through. If the mixture is dry, add a little water, 1 tablespoon at a time.
  • Combine the curry and chicken. Divide between bowls and garnish with basil leaves. Serve.