Cha Kroeung Sach Moan

Method

Pound the shallots, garlic, lemongrass, galangal, turmeric and chillies together in a mortar and pestle to form a smooth paste, known as kroeung. Heat the oil in a large wok or heavy-bottomed pan over medium-high heat and fry the kroeung paste for 3-4 minutes until fragrant. Add the chicken pieces and stir-fry for 5-6 minutes until lightly golden. Pour in the coconut milk, add the fish sauce and palm sugar, then simmer gently for 10-12 minutes until the chicken is cooked through and the sauce has reduced slightly. Finish with lime juice and season to taste with salt. Garnish generously with fresh coriander and basil leaves before serving with jasmine rice.