I make a green paste in advance. This can be used immediately or frozen for later.

Ingredients

For the paste:

• 100 gr Fresh coriander
• 1 thumbnail size fresh ginger
• 5 fresh green chilies (add more according to taste)
• 1 table-spoon nam pla (fermented fish sauce)
• 1 tea-spoon sesame oil
• 1 clove of garlic
• tea-spoon of freshly ground black pepper
• 1 small piece of lemon grass (remove the outside layer and only use the soft portion at the bottom)

These ingredients are added to a blender and mixed to form a paste that looks like pesto. Water may be used to help with the mixing

Lemon Grass Coriander

Other Ingredients:

• 200 gr chicken breast (diced)
• 3 Kaffir lime leave
• 2 or 3 sticks of lemon grass (chopped into 1 inch pieces. remove the outside layer)
• 4 shallots or 1 small onion (finely chopped)
• 1 tin of coconut milk
• 1 tablespoon of soya or sunflower oil

Method

Fry the onion in a small amount of oil until soft. Add garlic and chicken and fry a little longer until chicken turns white. Add the paste and cook for another 5 minutes on higher heat. Now add the tin of coconut milk, kaffir lime leaves and lemon grass and bring to the boil. Simmer on low heat for 20 minutes or until required. Add water and salt as required

Serve with basmati rice. I like to put the sauce in a separate bowl as it is quite runny and add rice to this as required.