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 liquid.
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.
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