A healthy oriental meal packed with nutrition and flavour.
1. For the paste; blend all ingredients together and store in
the fridge until required.
2. Poach the chicken very gently in coconut milk topped up with
light chicken stock to cover if required with the lemongrass, a
pinch of sea salt and any leftover basil stalks until just cooked,
approximately 12 minutes then leave to cool a little in the
3. To finish the sauce, add some poaching liquid to the green
paste until fully flavoured & vibrant.
4. Slice the chicken into thin strips & toss through the
warm sauce with lots of green vegetables.