Course: Dinner    Yield: 4 servings    Prep Time: 25 mins    Cook Time: 40 mins  

Ingredients

• 1 Tablespoon of Peanut Oil (or any oil that you prefer)
• 2 medium onions, cut into wedges
• 3 to 4 chicken breasts (boneless and skinless) cut into 1 inch cubes
• 4 fresh lime leaves
• 1 cinnamon stick
• 5 anise stars
• 400 Mililiter of coconut milk (I prefer organic)
• 1/2 Cup of chicken stock
• 2 Teaspoon of coconut sugar (or white sugar)
• 2 Tablespoon of fish sauce
• 3 Cup of cooked Basmati rice or jasmine rice
• 4 garlic cloves
• 4 red chilies, seeded and finely chopped
• 2 stalks of lemongrass, white part only, finely chopped
• 3 shallots, finely chopped
• 1 1/2 Teaspoon of ground turmeric
• 1/4 Cup of peanut oil

Instructions

1. The first 11 ingredients are for the dish and the 6 others (6 last ingredients) are for the curry paste.
2. Place all curry paste ingredients (garlic, chilies, lemongrass, shallots, turmeric, oil) in a food processor and process until a smooth paste forms. Season with salt and pepper.
3. Heat up 1 tbsp of peanut oil in a large saucepan over medium-low heat. Add the to onions and cook, stirring occasionally, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute. Add chicken, lime leaves, cinnamon stick, anise stars, coconut milk and chicken stock. Bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes, or until sauce thickens and chicken is tender. Remove from heat. Add coconut or white sugar and fish sauce; stir to combine. Taste and season with sugar and fish sauce.
4. Serve over top of cooked rice and decorate with lime leaves and chilies.
5. Enjoy!