Coconut Chicken Curry
- 500 grams Chicken breasts
- freshly ground peppers
- 3 tablespoons vegetable oil
- 2 tablespoons yellow Curry paste
- 125 milliliters Vegetable broth (Instant powdered)
- 400 milliliters Coconut milk (canned)
- 3 tablespoons lemon juice
- 1 tablespoon Fish sauce
- 8 Lemon leaves
- 4 stalks Lemongrass
- 350 grams Basmati rice
- 4 sprigs Thai basil
Cook rice according to package directions.
Rinse lemongrass, remove tough outer leaves and trim ends. Cut into 6 cm long (approximately 2 1/4 inch long) pieces. Rinse lemon leaves and Thai basil and shake dry. Strip a few leaves from stems and set aside. Cut chicken breasts into slices and season with salt and pepper.
Heat oil in a wok or frying pan over medium heat. Add chicken and cook, stirring, until browned. Stir in curry paste, basil leaves and 4 lemon leaves. Add vegetable broth and coconut milk and bring to a boil. Simmer about 10 minutes. Season with lemon juice, fish sauce, salt and pepper.
To serve, divide rice and chicken curry among plates, garnish decoratively with Thai basil and lemon leaves and top with lemongrass.