Creamy Coconut Thai Curry - cooking recipe

Ingredients

2 tablespoons fresh ginger
2 garlic cloves
2 kaffir lime leaves (fresh)
3 shallots
2 fresh red chilies
1 stalk fresh lemongrass
1/4 teaspoon coriander, roots
4 chicken breasts
1 (400 ml) can coconut milk
1 tablespoon oil
salt and pepper

Preparation

Trim chicken breasts and cut into 2cm cubes.
Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
Heat the oil in a wok over a medium heat.
Add all the chopped spices and heat, stirring constantly, for 1 minute.
Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
Stir in the coconut milk, season and bring to the boil.
Allow to simmer for 7 minutes.
If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour.
Serve with rice and stir-fried vegetables.