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Ingredients
6 long red chillies
4 cloves garlic
5 cm knob of galangal
5 coriander roots
2 sticks of celery
50ml water
2 chicken breast
½ head of broccoli
½ red capsicum, julienne
½ yellow capsicum, julienne
1 can of coconut cream
Method
Place the chillies, garlic, galangal, coriander, celery and water into your blender and blend to a paste.
Slice the chicken breast into 4cm chunks and seal in a hot pan then remove, add the curry paste to the pan and fry for 1 minute then pour in the coconut cream and bring to a gentle simmer.
Add the chicken pieces back to the pan with the capsicums and broccoli and cook for 3-5 minutes.
Serve with rice and prawn crackers.
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