1. Slice the galangal, green chilli and lemon grass very fine indeed. Then make it even finer. I can't stress enough that this really needs to be done very well. Don't worry about mixing them up together to chop, as they're all getting thrown in together anyway. 2. Throw the finely sliced galangal, chilli and lemongrass into a pestle and mortar and mash to a fine paste. 3. Heat the palm oil in a non-stick pan. 4. Briefly fry the paste until sizzling. 5. Immediately add the coconut milk and fry until sizzling. 6. Immediately add the nam pla palm sugar and chicken powder and fry until sizzling. 7. Immediately add the thinly sliced chicken breast and fry until browned. 8. Add the aubergine and bamboo and continue to sizzle. 9. Add the kaffir lime leaves and stir. 10. Add some water if needed to thin the sauce out a little bit. 11. Add the green beans and stir. 12. Add the thai basil. 13. Simmer for a minute and taste. 14. Make any required additions of palm sugar and/or nam pla to taste. 15. Serve immediately with rice of your choice. ---------------------------------------------------------------------------
Nutrition
Ingredients
