Ingredients Jump to Instructions ↓

  1. 3 ounces coriander leaves

  2. 1 stalk lemongrass , white part only, chopped

  3. 1 tablespoon fish sauce

  4. 2 green chilies

  5. 2 teaspoons sesame oil

  6. 2 tablespoons olive oil

  7. 6 curry leaves

  8. 1 2/3 cups coconut milk

  9. 1 lb boneless skinless chicken thighs , cut into thick strips

  10. 3 hard-boiled eggs , cut into quarters rice or noodles, to serve coriander leaves (to garnish)

Instructions Jump to Ingredients ↑

  1. In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.

  2. Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.

  3. Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.

  4. Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves. ?


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