ingredients

Tap an ingredient to tick it off as you go.

• ✓2 chicken breast fillets, chopped into cubes
• ✓2 tsp. Coriander powder
• ✓1 tsp. Ground black peppercorns
• ✓3-5 fresh green chillies – seeded and finely chopped
• ✓1 tbsp. laos powder
• ✓3 tbsp. Of coriander leaves – chopped
• ✓2 large garlic cloves
• ✓2 tbsp. Chopped spring onion (green and white part)
• ✓1 lemongrass stalk (white part) – chopped
• ✓2 tbsp. vegetable oil (for the paste)
• ✓400ml coconut cream
• ✓4 kaffir lime leaves
• ✓1 small bunch of fresh basil leaves
• ✓2-3 tbsp. Fish sauce
• ✓1 lime, juiced
• ✓2-3 cups of chopped veggies of your liking! (mushroom, baby corn, snow peas, broccoli work amazing!)
• ✓1 tbsp. vegetable oil (for the chicken)
• ✓Steamed rice, to serve

method

Tap a number when you've finished that step.

1. 1

   Add fresh chillies, laos powder, coriander, garlic, ground peppercorns, coriander powder, spring onions and lemon grass into a food processor and grind to a paste

2. 2

   In a small pan with 1 tbsp vegetable oil, brown the chicken pieces in batches. Set aside.

3. 3

   Fry this paste in a medium saucepan with 2 tbsp vegetable oil for 3-4 minutes.

4. 4

   Add coconut cream and lime leaves and let simmer for 5 minutes.

5. 5

   Add the chicken to the mix and leave to simmer for 15 minutes, or until cooked through with no pink in the centre.

6. 6

   Add vegetables to the mixture and leave for a few minutes or until they soften to your liking.

7. 7

   Add fish sauce, lime and fresh basil leaves

8. 8

   Remove the kaffir lime leaves.

9. 9

   Serve over rice!