Ingredients
4 chicken breasts
4 thighs
4 legs
8 shallots, very finely chopped
2 tbsp fresh ginger, grated
1 tbsp Thai chillies, chopped
2 tbsp lemon grass, chopped
½ tbsp galangal, grated
6 cloves garlic, finely chopped
1 tbsp ground turmeric
1 litre/1¾ pint coconut milk
0.5 litre/1 pint chicken stock
10-15 kaffir lime leaves, shredded
Method
1. To brown the chicken: pan fry until golden brown, remove and set aside.
2. Cook the shallots, ginger, chillies, lemongrass, galangal, garlic and turmeric in the pan for about five minutes to release the flavours.
3. Add the pan fried chicken to the herb mixture.
4. Add the coconut milk and chicken stock. Season and add the shredded kaffir lime leaves. Cook until the chicken is tender.
