- 4 chicken thigh fillets, boneless, skinless and cut into bits
- 200 g green beans, halved
- 1 tbsp oil
- 250 ml coconut milk
- 120 ml water
- 6 kaffir lime leaves , available from oriental food stores
- 1 bunch of chopped spring onions, for garnish
- ½ tsp coriander seeds
- 1 tsp shrimp paste
- ½ tsp ground cumin
- 3 small fresh chillies
- 3 green shallots, finely chopped
- 2 cm of galangal, chopped
- 2 cloves of garlic, minced
- 1 stem of fresh lemon grass, chopped
- 1 handful of fresh coriander
- 2 kaffir lime leaves, chopped
- 2 tbsp oil
- 1 tbsp fish sauce
- 1 sharp knife
- 1 cutting board
- 1 blender
- 1 spatula
- 1 small frying pan
- 1 piece of aluminium foil
- 1 wok or large, deep frying pan
- 1 large stirring spoon
|
|
