Creamy Coconut Thai Curry

• 2 tablespoons fresh ginger
• 2 garlic cloves
• 2 kaffir lime leaves (fresh)
• 3 shallots
• 2 fresh red chilies
• 1 stalk fresh lemongrass
• 1/4 teaspoon coriander, roots
• 4 chicken breasts
• 1 (400 ml) can coconut milk
• 1 tablespoon oil
• salt and pepper

1. Trim chicken breasts and cut into 2cm cubes.
2. Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
3. Heat the oil in a wok over a medium heat.
4. Add all the chopped spices and heat, stirring constantly, for 1 minute.
5. Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
6. Stir in the coconut milk, season and bring to the boil.
7. Allow to simmer for 7 minutes.
8. If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour.
9. Serve with rice and stir-fried vegetables.

fresh ginger, garlic, lime, shallots, fresh red chilies, coriander, chicken breasts, coconut milk, oil, salt

Taken from www.food.com/recipe/creamy-coconut-thai-curry-194957 (may not work)