Serves 4
• 3 cloves garlic
• ¼ cup lemongrass, chopped finely
• 1 Tbsp ginger, grated
• 1 tsp shrimp paste
• 2 Tbsp peanut oil
• ½ tsp cumin
• ¼ tsp turmeric
• 1 fresh chilli, chopped finely
• 600g skinless chicken breasts, cut into cubes
• 2 cups green beans, cut into pieces
• 2 cups pumpkin, cut into cubes
• ½ red pepper, sliced
• 1½ cups coconut cream
• ¼ cup water
• 1 tsp brown sugar
• 4 kaffir lime leaves
• basil and coriander leaves for garnish
1. Into a processor or mortar and pestle place the garlic, lemongrass, ginger, shrimp paste, peanut oil, cumin, turmeric and chilli. Blend or grind to form a paste.
2. Heat a fry pan to a medium heat and fry the paste for 2 or 3 minutes until fragrant.
3. Add the chicken and vegetables. Stir to coat for 3 minutes.
